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Cotechino Mantovano

PAT - Traditional Agri-Foodstuffs


A third of muscle from the fore quarters, a third of throat, a third of pork rind: this is the ancient recipe of cotechino prepared in the Province of Mantua. Pork meat and rind of medium grain get salted and packed into natural bowels; cotechini are left drying for one or two days.

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