The inimitable fragrance of cotechino sausage, with its decisive and spicy notes, introduces rich flavours and a gratifying consistency. The origins of the cotechino are vague, but we could consider it the ancestor of all deli meats, it was solely prepared by the "lardaroli" and the "salsicciari" (sausage makers) in ancient times. The first mention regarding cotechino is made in a ceiling price only in 1745, and the first recipe appears the following year. This deli meat is enhanced and ennobled thanks to the great father of Italian cuisine Pellegrino Artusi who, in his immense work, "Science in the kitchen and the art of eating well", speaks with great joy of the famous "cotechino fasciato" (“swathed cotechino”). In Mantua on August 15th, for the feast of the Madonna delle Grazie, after the pilgrimage, it is customary to eat the sandwich with the cotechino. Cotechino is steamed. It shows a pink red color, a coarse and very fragrant "collagenous" paste. It is consumed hot, and is characterised by the texture of soft and sticky meat and by the perfect balance of spiciness.Heat it in a bain-marie in its aluminium case, open the bag and cut it into thick slices to arrange the serving dish. Italian pork meat, pork skin, water, sea salt, spices, sodium ascorbate, seasoning (olive oil, clove extract), sugar, sodium nitrite. Only natural flavour and spices. Cotechino is served in its classic form with the puree and stewed lentils and - like Zampone - is a typical dish of the first day of the year. Some famous chefs serve it with a non-sweet eggnog, whipping the egg yolks with cognac. According to the tradition of Mantua and Cremona it is served with spicy fruit compotes. An alternative proposal is to prepare it in a crust of bread wrapped in cabbage leaves previously blanched and baked.The sharp, slightly piquant flavour requires a wine with good acidity, sharp, a bit rough, austere, gruff, full-bodied, for this reason Refosco and Nebbiolo are both perfect. The softness, the sumptuousness and the good flavour of the cotechino will be perfectly balanced by the character of these two wonderful wines. For over a century, Levoni has been synonymous with top quality deli meats, delicious recipes that tell the whole tradition of Italian charcuterie. The art of producing deli meats has been handed down in Levoni's family for four generations, and it’s a responsibility that they continue to honour today. All of their recipes stem from pigs born, bred and processed in Italy, and from premium quality meats that are carefully selected and processed. The use of spices - which make the most of their taste and extol their quality - bears witness to this company's respect for the raw materials. Together with the greatest Italian flavourists, Levoni has developed the best mixtures of spices fully respecting the traditional recipes of the different Italian regions. The finest spices, their daily grinding and the use of the best natural flavourings are a key part of their creations of excellence. What is cotechino? A popular sausage from Northern Italy, cotechino adds a special flavor to classic Italian dishes. Cotechino sausage is made from top quality pork that has been cured in natural seasonings for up to six months. Typically served with lentils as a celebratory dish at New Year’s, cotechino is now enjoyed year-round in Italy and by fans of Italian cuisine around the world. The reason lentils are the grain of choice for this quintessential New Year’s dish is because they are shaped like coins, which reminds people of money and good fortune. Seasoned with a special combination of spices and herbs, this ancient grain also makes a hearty base for slices of rich and briny cotechino. How to Cook Cotechino Sausage What sets this Italian sausage apart is the addition of the skin or rind of the meat. Unlike salami and other cold cuts that have gone through a curing process, cotechino sausage must be cooked before serving. Boil or fry slices of cotechino and serve with lentils, polenta, or potatoes.
