Comments about Cotechino by Beretta:

unusual to find outside italy where it is very popular in cold months

Comments about Cotechino by Beretta:

The cotica, pork rind, content has been much reduced from that found in cotechini made and sold in Italy. Some Americans may well judge this desirable. I do not. Still, this one is eminently satisfactory as an ingredient in a bollito misto; and it is even useful as a more flavorful, although not at all canonical, replacement for garlic sausage in cassoulet.

Comments about Cotechino by Beretta:

I found this salami quite ordinary. I have to admit that I love spice and found the product really bland. I would not buy it again.

Comments about Cotechino by Beretta:

I traditionally eat coechino on new year's day.
Americans eat turkey every thanksgiving day and norther Italians eat cotechino with lentils on new Years day. Veri delicious accompanied by lentil stew or creamy polenta.

Comments about Cotechino by Beretta:

I purchased the cotechino also last year. Very good

Comments about Cotechino by Beretta:

As a child, one of the family friends would always bring one of these for Christmas Eve for the Italian side of the family. Eventually, that person passed. For the past 10 years, I have been looking for an Italian butcher who knew what "Couldagott" was, as it was pronounced by the family. This year, while just searching for Italian Sausage on Google, this item came up. This is the EXACT authentic item that I used to get every year! If you used to eat a very coarse, very gelatin loaded and heavy with fat sausage, boiled, this is most definitely what you used to get. Try one. It was phenomenal.

Comments about Cotechino by Beretta:

This cotechino is very similar to the Modena IGP product. The Beretta cotechino has a slightly drier texture, and the casing is drier and more difficult to remove. The spice flavorings are a bit more pronounced in the Beretta, but not disagreeable. In its favor, it is much less expensive than the imported cotechino and close enough to the original to satisfy the craving for cotechino. Will definitely buy this again.

Comments about Cotechino by Beretta:

This is a pretty good Cotechino: the casing is different from the casing they use in Italy, cotica( kotika), which is essentially pork skin, that is usually eaten as well. It is saltier, but not as tender as the cotechini they sell in Italy. I prefer zampone anyway, less fatty more spices inside: they are a bit different in flavor and appearance. Italians eat zampone or cotechino with lentils once a year, on New Year's Eve! In the popular culture they represent prosperity and health!

Comments about Cotechino by Beretta:

Sorry, but this one was not to my liking. I've tasted a lot better cottecchini in Italy. Not every product can be a hit.

Comments about Cotechino by Beretta:

[...] We have eaten this product many times in Italy. Although this Cotechino was not exactly as good as the ones produced in Italy, it was certainly wonderful considering it's the only thing available via the web.

Comments about Cotechino by Beretta:

This product is perfect with lentils to full fill an Italian New Years Eve tradition.

Comments about Cotechino by Beretta:

I boiled the cotechino for about 20 minutes and serve it hot with lentils at New Year's Eve dinner. It was a success.
Finally after 3 years I was able to have a cotechino.

Comments about Cotechino by Beretta:

Cotechino is typically cooked with lentils and is a traditional dish eaten to celebrate the New Year. The taste is very authentic, however, the texture is a little firmer than what is available in Italy.

Comments about Cotechino by Beretta:

..coming from Italy, I grew up eating cotechino: I am so glad I can buy it online and enjoy it for the holydays or whenever!

Comments about Cotechino by Beretta:

It's a tradition in our house to have cotechino and lentils in our house at New Year ever since I had to leave behind one that was given to us in Venezia by a friend-US Customs, no meat. With lentils--buonissimo! Heats up well for left overs, too.

Comments about Cotechino by Beretta:

I have ordered several of the Beretta Cotechino from [...] and have been more than pleased with the product. My first experience with cotechino and its forebear, zampone, was when living in Europe and frequently traveling in Italy. Emile Zola wrote in 1895 that he had been completely conquered by zampone, ?a delicious and divine dish [capable] of bringing to the saddened soul a breath of joy for poor suffering humanity.? While that thought is a bit ?over-the-top?, zampone truly is one of the great Italian sausages that come originally from Modena, in northern Italy. While zampone is a mixture of cured meat stuffed into the hollowed-out leg of a pig, cotechino, its derivative cousin, is more simply wrapped in an ordinary sausage casing. Both are made of cured pork. In the past, after the larger cuts of pork were set aside, the remaining, lesser cuts were finely chopped and flavored with each sausage maker?s closely guarded recipe for spice combinations that included salt, pepper, nutmeg, cinnamon and cloves and such other ?secret? flavorings deemed worthy to add. Today, it is usual that pork shoulder meat is used. A special ingredient, however, is a portion of skin (rind) which is included with the meat and spices and crushed in a mortar into a smooth paste. Machinery has replaced the mortar today. Aside from the intriguing flavor of mixed spices, it is the skin that gives a particularly interesting, gelatinous quality to cotechino. While sausages most often contain a generous portion of fat, the delicate, light gelatin in the cotechino is what makes it soft to the tongue, and juicy yet slightly chewy. Cotechino is easily cooked by simmering until it is warmed throughout. Because of its flavor and consistency, it is often served along with lentils ? sometimes other beans. I have served cotechino not only with lentils, but with carrots or mashed potatoes. I have also diced it and added to split-pea soup for an added, unctuous character. Although it can be very thinly sliced cold for sandwiches, it does not retain quite the same character when cold. This now readily-available meat product is highly recommended to someone looking for a less fatty sausage meat yet with a great, inimical flavor. It is wonderful to have the Beretta product available [...].

Comments about Cotechino by Beretta:

Excellent product, to enjoy the last day of the yar and others days too!

Comments about Cotechino by Beretta:

I haven't had the traditional New Year's Lentils and Cotechino in years. I was thrilled to find it here. Yes, the price is double what it would cost in Italy and the shipping a bit high but hey, it's only once a year you've got to eat it. Now I expect good luck the rest of the year with this savory meal even my picky kids ate!

Comments about Cotechino by Beretta:

In the Italian tradition, I cook Cotechino and Lentils to bring good luck for the New Year. It is the first meal on New Year's Day. Glad I found a source for Cotechino.