It is produced using pork rinds, meat from the pork’s head, lean meat and gola. These trimmings, after they have been ground and kneaded with salt and aromas, they are bagged in a specific gut. Before being tasted it has to be slowly boiled in water for about 3 hours. Available both precooked and raw.
- Packaging: Vacuum
- Weight: 0.7 Kg
Ingredients: pork meat, pork rind, salt, spices and natural flavourings. Preservatives: sodium nitrite.
Nutritional value:
Energy value ki 1279 – kcal 308
Fats 24 g of which saturated fat acids 7,9 g
Carbohydrates 0 g of which sugar 0 g
Proteins 23 g Salt 1,8 g
Approximate weight of the finished product
Cotechino 0.6 kg
Chemical physical features Aw <0,95 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x104ufc/g
Enterobacteriaceae: <1,0x102 ufc/g
Escherichia coli: <1,0x101 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 40÷50%
Ashes: 2÷4%
Proteins: 20÷30%
Lipids: 25÷35%
Packaging Whole, half and cuts: vacuum-sealed
Shelf-life Vacuum-sealed: 6 months
Tag Present
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed Cotechino can be stored in the fridge for six months, once opened and heated it must be consumed within a couple of days.
How to prepare:
We suggest heating the baked Cotechino inside its vacuum sealed packaging.
Submerge it in a pot of water and let it cook very slowly for 1 hour.
Serve it thickly sliced.
