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Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.
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Cut some pancetta and a white onion into thin slices: but not too thin. Brown in a frying pan with no more than two table spoons of butter...
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