It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.

Cotechino - Macelleria Mastra Alebardi

Cotechino - Macelleria Mastra Alebardi

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Cotechino - 0,8/0,9 Kg.
13.88 $
Cotechino - 0,9/1,0 Kg.
15.15 $
Cotechino - 1,0/1,1 Kg.
14.52 $
Cotechino - 1,1/1,2 Kg.
17.42 $

Cotechino is made with pork in addition to the rind finely chopped which gives the sausage its characteristic gelatinous texture,
Boil at least three hours, always starting from the immersion in cold water. As a side dish we recommend lentils, spinach and polenta.
Ingredients: pork, rind, salt, pepper, spices.

Manufacturer: Macelleria Mastra Alebardi

For more than two centuries, Alebardi butcher shop has been carrying on "the art of knife" since 1802.
The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.
Articolo - 18/04/2018 - ( Network O.I.P. )

Risotto with 24 months aged Cheese of Alpine Hut by cheeses seasoner Emilio Brullo and Cotechino from "Macelleria Mastra Alebardy" Butchery.
Ingredients: -400 gr. Acquerello- Carnaroli Rice -1 Shallot -2 Spoons of Granular Broth "Classico BIO" -1 Glass of White Wine Catarratto Biologico Terre Siciliane IGP Adamo -100 gr Alpine Hut Cheese "Emilio Brullo Seasoner" aged until 24 months -Butter Agricultural Company Frascio. Immerse the whole Cotechino in a pot with cold water and, when the water will be boling and let it cook slowly for 3 hours. In a pan warn the butter and make the shallot browning. Than add the rice and make it toast for a while, simmer with white wine until reduce and so add the broth slowly until the rice will be cooked. Once the rice will have reached the level of cooking you desire, regulate with salt if it's necessary, turn off the flame anche cook until creamy with the alpine hut aged cheese and a knob of butter. Cut the Cotechino in small cubes and ad it to the Risotto.
Ricetta - 09/02/2016 - ( Network O.I.P. )

Cotechino al Cucchiaio - Macelleria Mastra Alebardi
The Cotechino al Cucchiaio of the master butcher shop Alebardi is a traditional but innovative product. It is basically a classic Cotechino, but it is extremely soft thanks to the particular lavoration of the pork rind, thanks to this fact the product acquires a very pronounced cremosity that makes it particularly pleasant. It is adviced to serve the product using a spoon and side it with lentils, purée, or a classic cornmeal mush.
Articolo - 04/12/2015 - ( Network O.I.P. )

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Cotechino - Macelleria Mastra Alebardi


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