The Cotechino

Our cotechino is made of a mixture of pure pork and "guanciale sgrassato" (bacon made from the pork cheek and then removed from the fat). The grinding is done at a temperature between +3°C and +8°C to avoid the alteration of the product flavour. The spices are added according to the old recipes. At this point the cotechino stays in a slightly ventilated drying room for 24 hours. You need 90 minutes to cook our cotechino.