Cotechino cremonese with vanilla

Caffè La Crepa, Isola Dovarese (Cremona)

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 300 g pork
  • 200 g pork rind
  • 100 g

Method

Pass the pork, rind and fatback through a grinder. Season with salt, pepper, cinnamon, cloves and wine. Scrape the seeds from the vanilla pod and add to the mixture.

Pack into the natural casing and leave to age somewhere cool for 15 days or more.

When ready to cook, leave the cotechino to soak in cold water for at least 1 hour. Wrap it tightly in parchment paper (tied with kitc