Cotechino della bergamasca

Bergamo, Lombardy

Cotechino della bergamasca

Fresh raw sausage, made with pork, typical of the province of Bergamo.

It comes in a cylindrical shape slightly curved, diameter 40 to 44 mm, bound with twine, mainly deep red color with white parts of the visible fat.

The dough is cut fine-grained (3 to 5 mm) with clear distinction between fat and lean, white to bright red.

The average weight of each piece varies between 100 and 200 grams.

Lean meat from the thigh, shoulder and cup (65-70%)
Fat part: chin or belly (30-35%)
Salt (minimum 2.5%, up 3%)
Black pepper mezzagrana
Red wine
Fresh garlic crushed and put into infusion in wine
Flavors vary from manufacturer to manufacturer
Potassium nitrate (E 252)
Sodium nitrite (E 250)
Ascorbic acid (E 300)
Gut: bagetta swine

Hand weeding of meat at a temperature of 6-10 ° C
Trimming beef
Weighing meat flavorings to add to quantify
Preparation of tanning
Transfer of fat in meat mincer
Grinding the meat and fat with medium-sized grids (3-5 mm)
Transfer hand-kneading machine
Manually add the salt and flavorings
Mechanical mixing for 3-5 minutes
Transfer to the bagging machine
Bagging Mechanical
Binding by hand with twine
17/03/2006 – Paolo Boni

Calabrese Salame Sliced by Veroni (4 ounce)

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Product of Italy

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.

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

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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

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