Cotechino di carni miste

Lombardy

cotechino

Salami to consume cooked, consisting of lean cuts of horse meat or beef, with the possible addition of pork in varying percentages, pork fat, usually bacon or pancetta, pork rinds crushed grain mixed with media and then adding salt, pepper and other spices that varie from manufacturer to manufacturer.

The composition is generally one third lean, one third fat and one third of pork rinds but is sensitive to variations in individual producers.

The sausage is cylindrical, or spherical-oval, more rarely, tied with string in 4 or 8 wedges.

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-pink. The dough comes in white and red in the fat in the lean. It has a medium grain structure.

The consistency is sticky, spices and herbs are not obvious.

The product is aged for 1-3 days and then marketed.

INGREDIENTS
Fresh or frozen meat of bovine or equine: various lean cuts (30-35%)
Fresh pork (if any): number of lean cuts (5-10%)
Fat pig: bacon or bacon (30-35%)
Pork rinds (30-35%)
Salt 2.5%
Flavorings: cinnamon, cloves, pepper, walnut, nutmeg, coriander, ginger
Additives: E 252 Potassium nitrate (bacteriostatic), ascorbic acid (antioxidant)
Other ingredients: wine
Pig intestine or alternatively bovine

STAGES OF PROCESS
Thawing of meat (if necessary)
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 to hand in meat grinder
Grinding the meat with bacon and grill until medium 6-8 mm
Grinding of pigskin-grained (5 mm)
Transfer the mixture in 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 2-3 days with 60-70% RH
AUTHOR
12/10/2006 – Guido Finazzi

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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Speck

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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

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

REFRIGERATE AFTER OPENING

Product of Italy

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