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

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy