Cotechino
Extremadura — Mother recipe · en it
Cotechino is a delicious cured sausage from Extremadura, Spain, known for its soft texture and intense flavor.
📷 J.P.Lon — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 500g of pork
- 200g of bacon
- 200g of raw ham
- 100g of smoked bacon
- 100g of spices (nutmeg, chili, laurel, thyme)
- 100g of salt
- 500ml of water
- 200g of lard
- 200g of pork fat
- 100g of dried peppers
- 100g of red peppers
- 100g of green peppers
Method
- Cut the pork, bacon, raw ham, and lard into small pieces.
- Mix the spices, salt, and pork fat.
- Insert the spices and salt into the pork, bacon, raw ham, and lard.
- Wrap each piece in a piece of pork and tie with a skewer.
- In a pot, heat the water and simmer the cotechinos for 2-3 hours.
- Drain and let cool before serving.
The story
Cotechino has a history dating back to Roman times, when pork was a popular food and prepared in various ways. In Extremadura, this tradition has been maintained and developed over time, creating a unique and flavorful version.
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