Cotechino Modena Igp

According to tradition, the Cotechino di Modena made its first grand appearance in 1511, to Mirandola. When the city was besieged by Pope Julius II’s army, the inhabitants had to find a way to preserve pork, and so they sacked the meat in rinds (thus the name Cotechino: cotenna = rind). This sausage-making was so convincing that, towards the end of 1700, the Cotechino di Modena substituted the popular yellowish sausage, so famous in the Renaissance period. Its expansion in other markets was also eased by the transformation of two pork butcher shops into semi-industrial structures, Frigeri and Bellentani. From that day on the Cotechino was always in full advance, and in 1800 this product was successful on a larger scale

Consumption

The Cotechino di Modena must be firstly dried if to be put on the market as a fresh product, or thermal- treated, as a cooked product. The fresh product must be consumed following boiling. Cotechino is particularly recommended to be eaten with other types of boiled meat and with the traditional green sauce, or with mashed potatoes or boiled vegetables (spinach, lenticels, sauerkrauts, beans). It can also be served steaming and cut in slices.

Conservation

The pre-cooked Cotechino can be preserved for a long time, if maintained in a cool and dry place. Naturally it must not be eaten after its ‘best before’ date, which is indicated on the wrapping.

Production

The preparation of the Cotechino di Modena is completed using meat grinders, with moulds characterized by holes of the following dimensions: 7-10 mm for the muscular and fat cell fractions, and 3-5 mm for rinding. This operation can be preceded by and eventual thinning down. The kneading is done by means of vacuumed machines or by Batch atmospheric. The batch is then prepacked in natural or artificial packages. The product put on the market fresh undergoes a drying phase; if it is commercialized boiled, the Cotechino di Modena undergoes a pre-boiling phase and are preserved in air-tight packs, ideal for a successive heating treatment at a temperature of 115°C, to guarantee the product as recommended.

by NATURALMENTE ITALIANO