COTECHINO MODENA PGI EN

COTECHINO MODENA PGI EN


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Cotechino Modena joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released March 19, 1999.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the regions: Emilia Romagna, Lombardy and Veneto.
Zampone and Cotechino Modena owe their fame to the geographic origin of the places where traditionally have been obtained. These two culinary excellence saw the light 500 years ago in the lands of Modena.
This is due to the ingenuity of the people of that Mirandola, to subtract the pigs to the invading enemy, he bagged the minced meat in the rind and in the legs: a trick that today allows us to still enjoy these delicacies.
After five centuries the two illustrious sausages are still prepared according to the recipe for a time, but with the guarantees in addition, as the PGI certification that ensures that the trotter and Cotechino Modena are precisely those born by the blend of meat and spices in use back in the Renaissance.
Cotechino Modena PGI is made up of parts of the pig and rind, as required by tradition. The meats are ground and delicately flavored with spices and herbs (cloves, pepper, nutmeg, cinnamon and wine) and then stuffed into casings. The baked product is packaged in envelopes sealed and subjected to heat treatment at high temperatures for a time sufficient to ensure stability organoleptic. The raw product, however, is dried in hot air ovens. To be able to appreciate the organoleptic characteristics is therefore necessary to boil for about 2 hours beforehand. In this way acquire the typical flavor, the color pink almost red and texture to the cut of their Cotechino Modena PGI.

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