Cotechino

The pork trotter, salted and aromatized, it's another interesting gastronomic offering from the Pernigotti family.

The same pork legs used to make cooked ham are immersed in brine and the deboned (including the muscle covering the bone).

The pork trotters are then sealed in an aluminium wrap and baked for four hours at 80°C.

© 2006 Salumi Pernigotti

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