Italian pork rind, Italian pork fat, lean meat from the head of Italian pork, sea salt, spices; antioxidant: sodium ascorbate; preservative: sodium nitrite Allergens: none Shelf life: 26 months when stored in a ventilated, cool and dry place Allergen-free
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Salumificio Pedrazzoli
Sold and shipped by Spaghetti & Mandolino
Price including VAT
The history of Cotechino is a matter of dispute in Italy. People from Friuli say it was their invention, while the people of Modena reply that cotechino belongs to them and there is no debate. There are dozens of these amusing disputes in our country, demonstrating 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 Celtic ones. Cotechino contains only pork and pork rind, and its recipe varies according to the different regional traditions of northern Italy. The use of spices is a secret recipe. The first written recipe giving general indications is that of Pellegrino Artusi from 1910, the famous recipe no. 322 for Wrapped Cotechino. Free from milk derivatives, gluten-free, contains no glutamate or added sugars, included in the celiac disease reference manual.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
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Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
