Cotechino cotto – Cotecotto

Lombardy

Cotechino cotto – Cotecotto

Sold pre-cooked sausage made from a mixture of lean cuts of pork, less frequently equine or bovine, fatty cuts of pork rind and minced, seasoned with salt, herbs and other ingredients vary from manufacturer to manufacturer, sausages in natural casing.

It has a classically shaped, cylindrical or spherical-oval, tied with string in 4 or 8 wedges, with an elastic net or just the low end into 2.

It has a diameter of 8-9 cm, a length of 30-40 cm and an average weight of each piece of 800-1000 grams

The surface appears smooth red-brown. The dough comes in white-pink in the red-brown in fat and lean. It has a medium grain structure.

The texture is elastic, spices and herbs are not obvious.

The product is marketed, possibly pre-sliced, packaged in plastic wrappers or Poly-aluminum Vacuum or modified atmosphere.

INGREDIENTS
Fresh or frozen meat of pig and / or cattle and / or equine (30-40%)
Bacon or other fatty cuts of pork (20-30%)
Pork rinds (30-40%)
Salt 2.5%
Flavorings: cinnamon, cloves, pepper, walnut, nutmeg, coriander, ginger
Additives: E 252 Potassium nitrate (bacteriostatic), ascorbic acid (antioxidant)
Other ingredients: wine
Gut pig or cattle

STAGES OF PROCESS
Possible thaw meat in cold storage
Hand weeding of meat at a temperature of 6-10 ° C
Trimming beef
Stop the pieces so prepared in refrigerator at 0 ° C for 24 hours
Weighing meat flavorings to add to quantify
Transfer other hand in meat grinder
Grinding the meat with bacon and grill averages up to 6 mm
Grinding of pigskin-grained (5 mm)
Transfer hand-kneading machine
Manual addition of flavorings previously weighed
Mechanical mixing for 3-5 minutes
Transfer to the bagging machine
Preparation of gut washing with vinegar and water rinse
Bagging Mechanical
Binding by hand with twine
Drilling Hand dell’insaccato surface to facilitate their drying
Drying at 24 ° C for 12-24 hours in the environment without humidity control
Transfer cell maturation in a controlled environment at 20-22 ° C for 1-3 days with 60-70% RH
Cooking in the oven or water bath for varying times depending on the size of the product
Cooling of the product
Possible slicing
Product packaging in modified atmosphere or vacuum
Possible treatment of pasteurization of packaged product
AUTHOR
13/10/2006 – Guido Finazzi

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