
The history of Cotechino is a matter of debate in Italy. The people of Friuli say it is their invention, while those from Modena reply that cotechino is theirs and there is no debate. There are dozens of these friendly challenges in our country, and this means that Italy is the homeland of cured meats. Certainly, the art of placing meat in a casing to preserve it is ancient and linked to the tradition of butchers, even the Celts. Cotechino contains only pork and rind, and its recipe depends on the various regional traditions of Northern Italy. The use of spices is a secret recipe. The first written recipe giving a general indication is by Pellegrino Artusi in 1910, the famous recipe no. 322 for Cotechino Fasciato. Free from milk derivatives, gluten-free, contains no glutamate, contains no added sugars, included in the list for celiac sufferers.
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The history of Cotechino is a matter of debate in Italy. The people of Friuli say it is their invention, while those from Modena reply that cotechino is theirs and there is no debate. There are dozens of these friendly challenges in our country, and this means that Italy is the homeland of cured meats. Certainly, the art of placing meat in a casing to preserve it is ancient and linked to the tradition of butchers, even the Celts. Cotechino contains only pork and rind, and its recipe depends on the various regional traditions of Northern Italy. The use of spices is a secret recipe. The first written recipe giving a general indication is by Pellegrino Artusi in 1910, the famous recipe no. 322 for Cotechino Fasciato. Free from milk derivatives, gluten-free, contains no glutamate, contains no added sugars, included in the list for celiac sufferers.
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