What is the difference between cotechino and zampone?
So then what’s the difference between cotechino and zampone? What distinguishes them is the casing: the pig’s trotter – the front hoof – for zampone and either natural or artificial intestines for cotechino.
What is zampone in Italian?
zampone m (plural zamponi) in Italian cookery, stuffed pig’s trotter with spicy ground pork, usually dried and cured, often served with lentils.
What is cotechino mean in English?
pork sausage
Definition of cotechino : a smoked and dried pork sausage.
What meat is cotechino?
pork
Cotechino (pronounced ko-te-kee-no) is originally an Emilian sausage made of pork, lard, pork rind and spices, which requires cooking. Because of the pork rind, it is considered a “poor” food, but it has nevertheless won a place of honor at the table on Christmas and New Year’s Eve.
How is zampone made?
Zampone is made from selected pork meat combined with rind and flavored with pepper, nutmeg, cinnamon, cloves and wine. Then it is stuffed into a natural casing, the skin of the foreleg of the pig, tied at the top.
How long does cotechino last?
Once cooled, cotechino can be stored in the refrigerator in an airtight container for 2-3 days.
What does cotechino taste like?
Let’s start with what the heck is cotechino, anyway? Flavorwise, it lives in the same galaxy as traditional summer sausage in that you use “Christmas” spices like coriander, allspice, cinnamon and ground ginger.
Can you eat cotechino raw?
Thanks to the recipe handed down in the company for three generations, Salumi Pasini fresh Cotechino to be cooked is tasty but also very digestible, unlike other similar products on the market, thanks to the choice of raw materials used and their balance.
What is similar to cotechino sausage?
Americans can substitute Cotechino with a fresh all-natural breakfast, or country, sausage – this is an extra-thick sausage in similar dimensions to Cotechino that is usually sliced and then cooked as opposed to being cooked whole and then sliced as we do in Italy.
Where does cotechino come from?
Cotechino Modena or Cotechino di Modena [koteˈkiːno di ˈmɔːdena] (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status.
Does cotechino need to be refrigerated?
By about 40 days they will be pretty dry and hard. If you want to keep them any longer, wrap them in clingfilm and refrigerate for another month or so. To keep them for longer still, freeze them. To cook a cotechino, completely immerse the sausage in a pan of fresh, cold water and bring to the boil.