Cotechino or Zampone? Made with selected pork meats, processed and stuffed, they are soft, tasty and flavourful. Fresh or pre-cooked, they are easy to prepare.
Cotechino is a typical cured meat made of pork, fat, rind, salt and spices. The filling of cotechino is similar to that of zampone, but differs in the casing: while zampone is wrapped in a pig's leg, cotechino is stuffed into a pig's intestine.
The meat of the cotechino is softer and more delicate , with a finer texture than the zampone, which instead offers a pleasant contrast between the softness of the mixture and the more rubbery consistency of the rind.
One of the most beloved cured meats of the Emilian tradition, perfect for the holidays or as a rich and tasty dish.
The right side dish? Castelluccio di Norcia lentils, harvested on the Sibillini Mountains plateau.