Cotechino Modena PGI

Production Area

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Cotechino Modena PGI is a stuffed charcuterie product made with a mixture of pork meats.

Production Method

Cotechino Modena PGI is made from a mixture pig meat obtained from striated muscles, pork fat, rind, salt and whole or ground pepper. The preparation of Cotechino Modena PGI must be carried out by mincing with a meat grinder, with molds that have holes of a 7-10 mm diameter for the muscular fractions and 3-5 mm for the rind. All of the ingredients are mixed together in a vacuum or atmospheric pressure machine, after which the mixture is inserted into natural or artificial casings. When the product is sold fresh it must be dried in a hot air stove, whereas it can be pre-cooked in water if it is sold as a cooked product.

Appearance and Flavour

Cotechino Modena PGI has a cylindrical shape and is easy to slice. On cutting, the slices should be firm and tender, with uniform grain and a pinkish colour, characterised by redder sections. It has a characteristic flavour.

Production Area

The production area of Cotechino Modena PGI is within the entire territory of the Emilia-Romagna region; the provinces of Cremona, Lodi, Pavia, Milan, Monza and Brianza, Varese, Como, Lecco, Bergamo, Brescia and Mantua in the Lombardy region; the provinces of Verona and Rovigo, in the Veneto region.

History

The origins of Cotechino Modena PGI date back to 1511, when the inhabitants of Mirandola, under siege by the army of Pope Julius II della Rovere, decided to slaughter the pigs in order to save them from the pillage, inserting the meat into casings and thereby creating Cotechino. The product was a great success and during the XVIII century it spread into neighbouring markets, also thanks to the increased production by Frigeri and Bellentani, two of the oldest charcuterie shops in the area.

Gastronomy

Fresh Cotechino Modena PGI should be kept in the fridge, while the pre-cooked version can be conserved at room temperature for a longer period of time, as it is packaged in airtight containers that undergo heat treatment. Fresh Cotechino Modena PGI needs to be cooked for a long time before being consumed, whereas the pre-cooked version needs a much shorter cooking time, generally between 15 and 20 minutes. This product is traditionally available over the Christmas period and for New Year’s Eve. It is served in fairly thick slices together with lentils, stewed beans, mashed potatoes or spinach with butter and Parmigiano Reggiano PDO. It should ideally be paired with red sparkling wines, such as Lambrusco PDO wines from Modena.

Marketing

The product is marketed as Cotechino Modena PGI. It is sold fresh, both wrapped or unpackaged, or pre-cooked, packaged in appropriate air-tight boxes. In both cases, it is sold whole with a weight which usually ranges from 400 g to 600 g.

Distinctive Features

Cotechino Modena PGI, obtained through processing the prime cuts of the pig, is an ancient food product that contains nutritional properties which are very much in line with today’s needs: it is rich in first class proteins, B group vitamins and minerals (mainly iron and zinc). Furthermore, despite common belief, it is low in calories, as part of the fat disperses during cooking.

REFERENCE BODY

INSPECTION BODY

Agricola Tre Valli

Via Venezia, 228
San Daniele del Friuli (UD)
Tel: +39 0432 956411
Email:

Ferrari Erio & C.

Via Canaletto Nord 565/A
Modena (MO)
Tel: 059.310015
Sito Web:

FUMAGALLI INDUSTRIE ALIMENTARI S.p.A.

Via Briantea, 18
Tavernerio (CO)
Tel: 031 557111
Email:
Sito Web:

Giuseppe Citterio

Corso Europa 206
Rho (MI)
Tel: 02.935161
Sito Web:

GOLFERA S.p.A.

Via dell'industria 6/8
Lavezzola (RA)
Tel: 0545 80615
Email:
Sito Web:

GRANDI SALUMIFICI ITALIANI S.p.A.

Strada Gherbella, 320
Modena (MO)
Tel: 059 586111
Email:
Sito Web:

INDUSTRIA SALUMI SIMONINI SPA

Via per Modena, 176
Castelvetro di Modena  (MO)
Tel: 059 702553
Email:
Sito Web:

LA FELINESE SALUMI S.p.A.

Via A.Moro, 4/A
Felino (PR)
Tel: 0521 837 711
Email:
Sito Web:

Levoni

Via Aonedis 15
San Daniele del Friuli (UD)
Tel: +39 0432 956265
Email:

NEGRINI SALUMI S.p.A.

Via Alberelli, 28
Renazzo (FE)
Tel: 051 6850011
Email:
Sito Web:

Salumificio Ceriani

Via Fermi 296
Uboldo (VA)
Tel: 02.96789071
Sito Web:

Salumificio Franceschini Gino & C.

Via dei Marmorari 38
Spilamberto (MO)
Tel: 059.784037
Email:
Sito Web:

Salumificio Fratelli Beretta

Via Fratelli Bandiera 12
Trezzo sull'Adda (MI)
Tel: 02.909851
Sito Web:

Salumificio Mec Palmieri

Via Canaletto 16/A
San Prospero (MO)
Tel: 059.908829
Sito Web:

Salumificio Vecchi

Via Gualinga 20/A/B
Castelnuovo Rangone (MO)
Tel: 059.535319
Sito Web:

Veroni

Via Saltini 15/17
Correggio (RE)
Tel: 0522.635311
Sito Web:

Villani

Via Zanasi 24
Castelnuovo Rangone (MO)
Tel: 059.534411
Sito Web:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 1,961,379 16 0.41
2015 2,023,760 16 1.9
2014 2,035,549 14 0.30
2013 2,185,433 15 0.33
2012 2,211,565 15 0.33
2011 2,689,239 18 0.40
2010 2,716,686 16 0.38
2009 2,620,800 15 0.28
2008 2,583,944 13 -
2007 2,834,877 14 -
2006 2,827,715 14 -