Corrado Benedetti Cotechino is made using selected meat and skin from Italian pigs. It’s a fresh product which, after a brief period of drying at Croce dello Schioppo, is ready to be used in the kitchen.
How to enjoy it
The most widespread recipes for cotechino describe it served hot after lengthy boiling, accompanied by lentils, potato purée, sauerkraut or pearà, a traditional Veronese sauce. It’s also delicious paired with apple and cinnamon chutney.