Cotechino

Cotechino

Cotechino

The name derives from the presence of rind in the mixture (also known as "cotica"), in a proportion of approx. 20%, which gives the cotechino its typical softness. This mixture is then stuffed into natural "straight" or "curved" casings, hand tied and subjected to a short curing period.
To be consumed after cooking in boiling water for about 1 hour and a half.
Antica Cascina at Anuga Food. 10-14 October 2015
Antica Cascina at Anuga Food. 10-14 October 2015
Come visit us at Anuga Food at Hall 11.2 Stand B-64, in Cologne Germany from October 10th to October 14th.
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