Tag Archive for: ITALIAN PIG

COTECHINO

Cotechino is a typical product of the northern part of Italy that is prepared mainly in winter and in particular during Christmas. It is a sausage of pork that requires a long cooking (3 hours and a half) until it gets the typical soft and gelatinous consistency.

BONDIOLA

Bondiola is produced with minced pork, with a dough similar to cotechino. It is consumed after a long cooking in water (3 hours and a half) and can be combined with mashed potatoes or boiled vegetables.

ZAMPONE

Zampone has ancient origins: the idea was to put the minced meat of the pig in a wrapper formed by the skin of its paws.

SALAME

This salame, stuffed into natural casings, is the final product of a mixture of carefully selected meat from the best italian pork cuts, with salt, aromas and spices (a variant is with garlic).

SOPPRESSA

Larger than the salami, with a larger grind and a longer aging, Soppressa also has a mixture of italian pork with added flavorings, spices and, on request, flavored with garlic.

PANCETTA

It is a sausage of rolled pork belly with added salt, aromas and spices. Cut into thin slices, Pancetta is eaten with bread, piadina, focaccia, tigelle or other baked products.

SMOKED STEWED PORK LOIN

Loin is one of the leanest cuts of meat from the pig. Precooked and lightly smoked, it can be heated in the oven or in a pan for a tasty second course.

ROASTED PORK LEG

It is an easy recipe product, very tasty that can be consumed hot or cold. The part of the leg is very suitable for roasting, thanks to the pork meat that guarantees the best results.