Cotechino

Name: Cotechino
Yield: Makes 3 × 300 g/10 oz Approx.
Cuisine: Italy
Ingredients: 2 pieces mace; pinch of dry thyme; 2 dry bay leaves; 500 g/1 lb 2 oz pork shoulder; 200 g/7 oz pork belly; pinch of nutmeg; sausage casings; the finished result should be 3 cotechino 5 cm/2 in wide × 20 cm/8 in long (available from butchers); white wine; 3–4 cloves; 1 tablespoon peppercorns; 1×4 cm/1½ in piece cinnamon; 300 g/10 oz pig skin; 1 teaspoon mixed spices; 2 tablespoons salt; 1 clove garlic, crushed; ¼ teaspoon saltpetre

Preparation info

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

500 g/1 lb 2 oz pork shoulder
200

Europe
Italy
Marche
Main course
Mediterranean
Spicy

Method

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

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