These are products in the line of fresh, suitable for consumption after cooking or preserved under vacuum for a maximum of two mesi.Per the dough proceedings and’ the same as other sausages, therefore the choice of meat , adding fat and tanning.
There is more’ fat because’ having to be fired if they were too thin would be dry and very salty. In cotechini adds a generous amount’ rind of which make the dough , once cooked , creamy. salamini For cooking and’ of 15 minutes , for sausages instead and’ needed a good hour or so. Accompanied with boiled potatoes or polenta, are a real gluttony '!!