Cotechino

Developed for two people to share, this classic Italian sausage recipe requires long, slow simmering to break down the gelatinous cuts from which it is made, namely heritage breed pig cheeks. Once cooked, it has a wonderfully luscious mouthfeel and is perfect sliced over lentils or with other boiled meats in a classic bollito misto. We make our sausages with the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage, made with 100% natural casings.