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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Preparing Cotechino

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

The only difference between stuffing cotechino and the salsiccia is that the cotechino uses the shorter beef middles or bung as casing. Therefore, each piece of middle or bung will make one to two sausages; the cotechino is tied with twine.

The technique illustrated here is used when making Cotechino con Lenticchie e Salsa Verde.

Clean the pork shoulder of sinews and cut it into small pieces.
Cut the fatback into strips or small pieces.
Cut the pork rind into strips.
Grind the pork and the fatback through a 1Β½- or 1-centimeter (Β½- or β…œ-inch) plate, keeping the meat and fat cold at all times.

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