Cotechino e pig’s trotter are two sausages protagonists of the Italian culinary tradition, but understand the difference between the two is not immediate. At the base there are ingredients similar, but the elements that allow us not to make confusion are various. Taste e consistency they offer us further help and the precautions on how to make the most of each dish complete the picture.
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Two historical dishes
Before understanding the difference between cotechino and zampone, it must be emphasized that there are differences between the two contact points. It is, in fact, two sausages fresh prepared with a mix of fatty and lean pork. This is coarsely chopped, combined with rind and then finely ground. The whole is enriched with aromas, such as nutmeg, cloves, cinnamon, and wine. L’origin of the two plates can be dated 1511. So, in full Renaissancethe troops of Pope Julius II besieged Looking at her and the exhausted inhabitants of the city had only pigs left. In order not to leave them to the enemies, it was decided to slaughter them and keep the meat inside the legs and rind of the animals themselves. According to some witnesses, the idea came from the philosopher Pico della Mirandola.
Difference between cotechino and zampone
Although cotechino and zampone have characteristics in common, there is more than one difference between them. What allows us to distinguish is above all thecasing. Acting as a “container” is, in fact, for the cotechino, the gut of the pig. In the case of zampone, the ground mix is, on the other hand, kept inside the legs front of the animal. This difference in shape gives the two preparations some peculiarity. Although neither of the two recipes is light, for example, the zampone results morecaloric. In fact, the leg, when cooked, releases more fat. To present different nuances is, then, the consistency. The cotechino is more softwhile in the other dish the contrast between the hard exterior and the softer interior is clearly perceptible.
Cotechino and zampone: how to prepare them
Once you understand the difference between cotechino and zampone, understand how prepare them becomes the priority. Brand excellence in Italy IGP they are registered Modena and, according to the specifications, the products must have certain characteristics. Once prepared cotechino and zampone should come out easily cuttable and in the slices the granulometry appear uniform. The color it should then appear rosy, reddish, but not necessarily uniform. When you opt for these two dishes, the choice is generally made between varieties fresh e precooked. For the former it is necessary to foresee a cooking of at least two hours. Cotechino and zampone are, in this case, pierced and wrapped in foil or cloth, and then put in a pot to boil. For the pre-cooked option, however, the times are reduced to 20-30 minutes.
Cotechino and zampone are dal foods taste decided and understanding the difference between the two can help us choose which one to dive into. They are protagonists of traditions from different regions among which Emilia Romagna, Lombardy, Veneto, Friuli Venezia-Giulia and Molise stand out. The great classic is to consume them with lentils on New Year’s Eve, but the recipes that match them with sauces there is no shortage of fresh ones now.