Cotechino pavese

Pavia, Lombardy

Cotechino pavese

Typical product of the province of Pavia.

Lean pork sausage meat, fat and rind hard, to be consumed after cooking.

Looks like a curved cylinder 20 centimeters in length and weighing 400-500 grams, pinkish gray.

Cut after firing the mixture of medium grain appears soft elastic consistency, with a tendency to ginning between components are well separated and distinct.

INGREDIENTS
Lean meat in swine: shoulder (33%)
Rind (33%)
Bacon (33%)
Salt
Pepper
Vanilla
Aniseed
Marsala
Spices and herbs (varies by manufacturer)
Sodium nitrate (E 252)
Sodium nitrite (E 250)
Natural gut: Bovine law.

STAGES OF PROCESS
Husking meat
Grinding meat, fat and rind, medium-grain
Preparation of tanning
Adding to the tanning chopped
Thorough mixing of the dough
Bagging gut right Bovine
Hand Binding
Drying for 24 hours at 24-28 ° C
Refrigeration at 4 ° C
AUTHOR
17/03/2006 – Paolo Boni

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