Cotechino cremonese vaniglia

Cremona, Lombardy

Cotechino cremonese vaniglia – Photo R. Bertolassi – IZSLER

Typical product of the province of Cremona.

The attribute refers to the vanilla sweetness of the dough and not the presence of this aroma.

Lean pork sausage meat in the short season, to be consumed after cooking slowly for 5-6 hours in water wrapped in a cloth.

Appears as a cylinder of varying size and magnitude (on average 15-30 cm long and 3-6 cm in diameter), painted in yellow, gray and pale red color of the grain which is transparent through the casing.

Cut after baking, the dough is elastic and tender, with a tendency to ginning between components are well separated and distinct.

INGREDIENTS
Lean pork
Rind
Pillow
Spolpatura head
Salt
Ground pepper
Peppercorns
Sucrose
Barbera
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 medium-fine grain
Preparation of tanning and soaking in wine
Adding the tanning
Thorough mixing of the dough
Bagging in bladder or bowel
Drying for 24 hours at 18-20 ° C
Maturation for 15-20 days at 14-16 ° C
AUTHOR
17/03/2006 – Paolo Boni

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Veroni Salami Milano - 1 Lb Slice

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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.

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Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

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

Today, Veroni brings a fine selection of their choices directly to your table.

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ut 6 months

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

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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

REFRIGERATE AFTER OPENING

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