Homemade traditional cotechino: grandma's farming recipe 🐖🍷
The cotechino is a timeless traditional preparation, so deeply rooted in our gastronomic culture that it needs no introduction. In the past, it was customary to dry it at home, as there were no refrigerators or chemical preservatives. Today, this recipe survives thanks to the passion for traditions and the authentic flavors of the past.
Discover how to prepare it according to the farming tradition, with an original variant proposed by Olly Cornaggia for an even richer taste! 🧂🔥
🛒 Ingredients
- Pork rind
- Pork lard
- Bone broth boiling
- Mixed spices (to taste: black pepper, nutmeg, garlic powder, etc.)
- Salt
- Red wine
- Natural casings for drying
👨🍳 Traditional preparation
- Cut the pork rinds into thin strips, then reduce them to very small cubes.
- Add the diced lard, the boiling bone broth, the spices, the salt, and a splash of red wine.
- Mix all the ingredients well until you obtain a homogeneous mixture.
- Proceed with stuffing into the natural casings.
- Hang the stuffed cotechini under the ceiling or in a dry and ventilated place to allow for natural drying.
🔀 Olly Cornaggia's variant
Some prefer a mixture with only pork rinds, while others enrich it with small pieces of beef.
Ingredients and amounts for 10 kg of mixture:
- Ground pork rinds
- 300 g of salt
- 25 g of mixed spices
- 1 liter of mulled wine, enriched with 10 tablespoons of sugar
- Very hot water to taste to achieve a fluid and well-blended consistency
- Mix all the ingredients well until obtaining a homogeneous and soft mixture.
- Stuff into the casings and tie according to the tradition of your country.
- Cooking tip: place the cotechino in cold water and insert a toothpick crosswise in each piece before bringing it to a boil. This helps to prevent it from breaking during cooking.
Enjoy your meal! 🍽️
The image of the dishes is purely illustrative and does not necessarily correspond exactly to the recipe
