The cotechino and or zampone were traditionally prepared on Saint Lucia's day, December 13, stuffed and left to dry for a very short seasoning. It is bought fresh and cooked for 3 or 4 hours in water, wrapped in a cloth.
The preparation is long and to keep them longer, the pre-cooking technique was born, which makes them easy to make and can be stored outside the refrigerator. Cotechini and zamponi are subjected to a heat treatment in aluminum bags and cooked in large steam ovens for about 5 hours. Finally, they are vacuum packed and can be stored at room temperature.
Here are 10 of them all Modena IGP, which are conveniently located in the supermarket.
Read also
Cotechino, a recipe with the precooked one, signed by Davide Oldani
