Identikit and main features
The salame cotto has a straight cylindrical or “bean” shape and it can be of two types according to the calibre and the casing used: small (from 0.2 to 0.5 kg ) and big (from 1.5 to 3.5 kg). The external aspect is smooth and has a deep red colour, many times it is not so lean, but neither fat. Its flavour is spicy, it has a good texture neither too hard nor too soft, it s taste is extremely agreeable.It is realised using fresh meat only, from pigs at least 9 months old and, at least, 144 kg weight. The cuts of meat that can be used are: loin, tenderloin, neck, shoulder, leg, belly and throat without soft fat; the fat to be used is exclusively that of the front shoulder and/or dorsal lard skinned and the soft layer is removed. To the mix are added: salt, spices (pepper, cinnamon, cloves), wine and if necessary a pinch of sugar, aromatic herbs, flavouring and preservatives. The mixture has to be packed in natural casing. Cooking in steam ovens or in a bain marie has to bring the temperature to the heat at no less than 68°C. The product is stored at temperatures between 0°C and 4°C.
Area of production
Province of Cuneo.
History
The origins of the Salame Cotto Cuneo are linked to the farming and to the pig breeding and the pork products. In the past, fact, while the finest meat cuts were reserved for the production of hams and sausages the less important ones were intended for realisation of the “cotechini” and cooked salamis. The best way to conserve the product was to cook it adding spices and wine. With a similar process many other types of products used to be make, such as the salamis “d’l cune”, the “d’l brise” and the “budin”. Today the Salame Cotto is made with the finest meat cuts, but the process of production has never changed.
