It is produced using pork rinds, head meat, lean meat and gola. These trimmings, after being ground and mixed with salt and spices, are stuffed in a specific gut. Available both precooked and raw.
Ingredients: pork meat, pork rind, salt, spices and natural flavourings. Preservatives: sodium nitrite.To be consumed after cooking.
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 1883 – kcal 450
Fats 42,3 g of which saturated fat acids 14 g
Carbohydrates 0 g of which sugar 0 g
Proteins 17,2 g Salt 1,8 g
Minimum aging period 7 days
Approximate weight of the finished product
Cotechino 0.8 kg
Chemical physical features Aw <0,95 and 5<pH<6,50
Microbiological profile:
Total aerobic count <1, 0x106 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 45÷55%
Ashes: 2÷4%
Proteins: 20÷30%
Lipids: 25÷35%
Packaging Whole.
Shelf-life
Loose: 1 month
Vacuum-sealed: 6 months
Tag None
Seal Present
Storage conditions
Store at T< 5°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use To be consumed after cooking
Whole Cotechino can be stored in the fridge for one week, once cooked it must be consumed within a couple of days.
How to prepare:
We suggest punching holes using a toothpick at least 5 times.
Submerge it in a pot of water and bring it to a boil, lower the heat and let it cook very slowly for 3 hours. Serve it thickly sliced.
