The Cotechino is made with less noble but not to be underestimated parts of the pork. Slightly spiced, stuffed into natural casings and then cuddled with a slow cooking the Cotechino’s distinctive flavors recall the authenticity of the tradition.
WAY OF COOCKING
Soak the Cotechino into a pot with enough cold water to cover it and leave it to stand for at least 2 hours, then you need to put half of two or three toothpicks inside the meat. Bring the water to boil.
Continue cooking over low heat for at least 2.5 / 3 hours, serve hot.