Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 500 g/1 lb 2 oz pork shoulder
  • 200 g/7 oz pork belly
  • 300 g/10 oz pig skin
  • 2 tablespoons salt
  • 1 teaspoon mixed spices
  • ¼ teaspoon saltpetre
  • 1 clove garlic, crushed
  • sausage casings; the finished result should be 3 cotechino 5 cm/2 in wide × 20 cm/8 in long (available from butchers)
  • white wine


    Mince the meats, chop the skin finely and mix all the ingredients together. Soak the casings in wine for 5 minutes. Then stuff the mixture into the casings. A sausage maker is required for this operation.

    Hang the cotechini in a dry, cool place and leave for 20 days at least before using. Don’t allow the cotechini to touch each other.

    To cook. Wrap the cotechino in a clean white napkin and tie it up. Place the cotechino in cold water and slowly bring it to the boil. Reduce the heat and boil gently. The time required is:

    300 g/10 oz 1¾ hours
    500g/1lb2oz 2 hours
    1kg/2½lb 3 hours

    A cotechino weighing 300 g/10 oz serves 2 people. Serve it with these lentils opposite.