OP - Viaggiare nell’Oglio Po
   |    Local action group Oglio Po water lands

Vanilla cotechino

A type of sausage made with young and lean pork meat eaten cooked. It consists of lean pork, bacon, rind, head parts, salt, sugar, Barbera wine, pepper, spices and natural flavours that the producer himself concocts. Preparation: It is very similar to that of the "classic, cotechino/sausage" with a higher percentage of lean meat and less rind. The name comes from the particular sweetness of the dough which should be consumed immediately after drying; vanilla is not one of its ingredients. Maturing period: the "vanilla" cotechino must be consumed immediately, and no later than a week; it is not left to mature but stays only one day in the kitchen on a wood stove or brazier. (Pictures courtesy of the Food and Wine Roads Federation of Lombardy)