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.

Lean pork
Spolpatura head
Ground pepper
Spices and herbs (varies by manufacturer)
Sodium nitrate (E 252)
Sodium nitrite (E 250)
Natural bowel or bladder (right of pig or cattle)

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
17/03/2006 – Paolo Boni

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

Product of Italy

Veroni Salami Milano - 1 Lb Slice

Note:Not eligible for Amazon Prime.

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.

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.

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

Note:Not eligible for Amazon Prime.


Note:Not eligible for Amazon Prime.

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

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

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

Leave a Reply

Your email address will not be published.