The Cotechino


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The Cotechino is a pork sausage, requiring cooking before consumption. It seems that is was originated in Friuli-Venezia Giulia and then spread first in Northern Italy, where this food is consumed during the all year, and then in the rest of Italy, where it is consumed mainly in December and January, in proximity with Christmas holidays.

To produce the Cotechino we grind together a portion of lean meat (the nearest one to the muscle tendons because it’s more callous), a part of fat from the belly or back and part of the rind.

The ground meat is kneaded with a mix of salt and spices, including the unmistakable flower of Mace, which is nothing but the outside part of the fruit of the Nutmeg; later it is stuffed into natural bowels, and after drying for few days, the product is ready (NB. to eat exclusively cooked).

To cook the Cotechino, we recommend you to wrap it in abundant tinfoil, to pierce it deeply with a toothpick and dip it in a pot with cold water; bring to a boil and let to cook for 90 minutes; served it warm cut into the thick slices; Traditionally the Italians use to accompany the Cotechino by lentils, mash potato, or boiled potatoes dressed with a good Extra Virgin Olive Oil.

The taste of the pork sausage is very special and its fat pleasantly melts into the mouth, if accompanied by a glass of a good wine, it makes us feel the warmth of the Christmas holidays.


Pork, pork fat, pork rind, salt, herbs and spices, antioxidant: E300, preservatives: E250.

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)

Store in cool place.



With which wine match it

LambruscoPicture 013

DOC intense ruby red wine from Reggio Emilia; pleasant, persistent, fruity nose; dry but on the same time fruity, round, fresh, vivaciously and pleasantly harmonious taste.



Intense ruby red wine from Oltrepò Pavese and Piedmont ; sweet bouquet sometimes with the hints of a black pepper and a dry, amiable or sweet taste, slightly tannin bitterness, sometimes vivacious or sparkling; balanced and comprehensive.

Moscato Metodo Classicomoscato

Sparkling white wine straw or golden yellow color more or less intense; distinctive aroma, intense and fruity; sweet, fruity, slightly sparkling, aroma of flowers such as acacia, hawthorn and muguet.
If accompanied Cotechino with Moscato classic method we suggest you go with it a touch of mustard.

Weight N/A

0,5 kg

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