Fine Tastes of ModenaFocus on
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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Wash the vegetables and mince all of the ingredients (except the hard boiled egg) with a half moon mincing knife. Put in a sauce bowl along with the hard boiled egg...
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A look at / San Geminiano
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