Pre-cooked yellow paper cotechino

Pre-cooked yellow paper cotechino

The story of Cotechino is a controversy in Italy. The Friulians claim it is their invention, while the Modenese retort that Cotechino is theirs and there is no debate. There are dozens of these friendly rivalries in our country, which signifies that Italy is the homeland of cured meats. Certainly, the art of putting meat into a casing to preserve it is ancient and linked to the tradition of butcher crafts, even Celtic ones. Cotechino contains only pork meat and rind, and its recipe depends on the various regional traditions of northern Italy.

The use of spices is a secret recipe. The first written recipe that gives a general indication is that of Pellegrino Artusi in 1910, the famous recipe no.322 for Cotechino Fasciato.

Free from dairy derivatives, gluten-free, does not contain glutamate, does not contain added sugars, included in the list for celiacs.

Shelf life: 1 year

Pre-cooked yellow paper cotechino: How is it produced

Salumificio Pedrazzoli, Emilia Romagna

Ingredients Pre-cooked yellow paper cotechino

Italian pork rind, Italian pork fat, Italian lean pork head, sea salt,
spices; antioxidant: sodium ascorbate; preservative: sodium nitrite

Allergens: none

Shelf-life: 26 months stored in a ventilated, cool, and dry place

Nutritional values

Average nutritional values per 100g of product

Energy: 332kcal / 1375kj
Fats: 27.6g of which saturated 9.4g
Carbohydrates: < 0.1g of which sugars < 0.1g
Proteins: 20.8g
Salt: 2.80g