COTECHINO sausages BOCCIA is the cooked salami that the Brianza tradition accompanies lentils, mashed potatoes or polenta in the autumn-winter period. COTECHINO sausages BOCCIA is obtained by grinding the rind with other cuts of pork meat (all "Origin: Italy") and flavoring everything with spices and aromas according to the traditional recipe Effesalumi. Il product thus obtained is stuffed into natural edible casings, tied and subjected to drying. The COTECHINO sausages BOCCIA Effesalumi of about 900 g, is marketed raw and it will be the consumer's care to cook it before consuming it, in order to appreciate its sweet and delicate flavor, as the name itself recalls.

• Product "100% ITALIANO".
• Selected pork meat "ORIGIN: ITALY".
• ALLERGEN-FREE (EU Reg. 1169/2011).
• GLUTEN-FREE, LACTOSE-FREE, DAIRY-FREE.

RECIPE: The company recommends cooking the COTECHINO sausages BOCCIA following the cooking methods shown on the cartouche "I Buoni salumi" that accompanies the product. Recipe: remove the vacuum packaging (if any), immerse the COTECHINO sausages BOCCIA in a pot with plenty of cold water, bring to a boil and simmer for about 2 hours and 1/2. As the best Brianza tradition required, these products can be served and tasted accompanied by lentils, polenta or mashed potatoes and good wine.