Cotechino mantovano alla vaniglia

Mantova, Lombardy

Cotechino mantovano alla vaniglia – photo ERSAF

Typical product of the province of Mantua.

Lean pork sausage meat, fat and rind hard, to be consumed after cooking.

Appears as a cylinder of varying size and magnitude of pinkish gray.

Cut after firing the mixture of medium grain appears soft and elastic consistency, with a tendency to ginning between components are well separated and distinct.

INGREDIENTS
Scraps of bench
Depleted head
Rind
Pillow
Hard fat
Salt
Pepper
Vanilla
Spices and herbs (varies by manufacturer)
Sodium nitrate (E 252)
Sodium nitrite (E 250)
Natural bowel or bladder (right of pig or cattle)

STAGES OF PROCESS
Husking meat
Grinding meat, fat and rind, medium-grain
Preparation of tanning
Adding to the tanning chopped
Thorough mixing of the dough
Bagging in bladder or bowel
Hand Binding
Drying for 24 hours at 24-28 ° C
Refrigeration at 4 ° C
AUTHOR
17/03/2006 – Paolo Boni

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