Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
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Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
It owes its name to the cotic, the pork chop, and takes local names depending on the area where it is prepared.
Tradition wants it to be the food to taste on the first day of the year or the last accompanied by lentils.
The art of tradition is handed down through the unique taste of finely chopped and wisely flavoured and unscrupulous pork.
This is how Casa Modena is born: precotto, in the practical vacuum packaging, easy and fast to prepare but with an unmissable taste.
A classic of Emilian cuisine, available in 500gr format to make special with classic lentils or with the most innovative vegetable triumphs.
Specific References
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From the soft texture and the most pronounced and decided taste, characterized by an orange beige color and decisive aromas, this product is ideal to discover the foie gras.
The organoleptic qualities of the capocollo of Martina Franca contain the intense aromas and delicate flavors of the territory of Murgia dei Trulli and Valle d’Itria.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The Salame di cervo Gustos has a characteristic aroma and a decided but absolutely pleasant taste, for lovers of game.
The caciospianata is a typical Calabrian product and reproduced by San Vincenzo, after having found the old recipes.
Porchetta di Ariccia is a type of pork, a dish made of cooked pork, typical of the municipality of Ariccia, in the province of Rome.
The Salumificio San Vincenzo produces various types of SALSICCIA.
Produced from the fesa obtained from adult bovine thighs and then salted.
The Spianata is the meat with a typical crushed shape, medium-sized and with a strong taste.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.