The history of Cotechino is a debate in Italy. The Friulians claim it is their invention, while the Modenese retort that the cotechino is theirs and there is no discussion. There are dozens of these friendly disputes in our Country, which signifies the fact that Italy is the Homeland of cured meats. Certainly, the art of putting meat in a casing to preserve it is ancient and linked to the tradition of butchers, even Celts. The cotechino contains only pork meat and rind, and its recipe depends on the various regional traditions of northern Italy. The use of spices is a secret recipe. The first written recipe that provides a rough indication is that of Pellegrino Artusi in 1910, the famous recipe n.322 of Cotechino Fasciato. Free of dairy derivatives, gluten-free, contains no MSG, contains no added sugars, and is included in the list for celiacs.
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The history of Cotechino is a debate in Italy. The Friulians claim it is their invention, while the Modenese retort that the cotechino is theirs and there is no discussion. There are dozens of these friendly disputes in our Country, which signifies the fact that Italy is the Homeland of cured meats. Certainly, the art of putting meat in a casing to preserve it is ancient and linked to the tradition of butchers, even Celts. The cotechino contains only pork meat and rind, and its recipe depends on the various regional traditions of northern Italy. The use of spices is a secret recipe. The first written recipe that provides a rough indication is that of Pellegrino Artusi in 1910, the famous recipe n.322 of Cotechino Fasciato. Free of dairy derivatives, gluten-free, contains no MSG, contains no added sugars, and is included in the list for celiacs.
