What is Zampone and cotechino?
The difference between cotechino and zampone Each pork butcher has their own secret recipe. So then what’s the difference between cotechino and zampone? What distinguishes them is the casing: the pig’s trotter – the front hoof – for zampone and either natural or artificial intestines for cotechino.
How do you eat cotechino?
Usually it is served sliced, warm so that the fat melts on the tongue although I prefer it when the slices are lightly pan fried. The slices sit on a bed of lentils and it’s a hearty, warming dish perfect for a cold winter’s night in Italy.
What is cotechino Precotto?
Product code: NE280. Pure pork seasoned with salt and spices encased in pig’s gut and cooked. Characterized by a mixture consisting of lean meat and prime cuts of meat fat. The flavour is delicate and sweet with a slight spicey taste.
What is Italian zampone?
zampone (plural zamponi) In Italian cookery, stuffed pig’s trotter with spicy ground pork, usually dried and cured, often served with lentils.
What is zampone sausage?
Rate & Review. An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig’s foot.
Is Cotechino cooked?
Cotechino is a sausage spiced with meaning. It’s a wide, cooked, usually pork sausage served in winter, and especially around Christmastime, that evokes nostalgia in Italians the way Hoppin’ John or oyster stew does with Southerners, or lutefisk and lefse does in Minnesota.
What is a cotechino sausage?
Cotechino (pronounced ko-te-kee-no) is originally an Emilian sausage made of pork, lard, pork rind and spices, which requires cooking. Because of the pork rind, it is considered a “poor” food, but it has nevertheless won a place of honor at the table on Christmas and New Year’s Eve.