How to Lombardy Cotto Emulsification

What You Need to Know

This technique involves mixing pork fat and spices with a binder, such as egg whites, to create a stable emulsion. The key variables are temperature, mixing speed, and binder ratio. The optimal temperature for this process is around 15-20°C.

This technique is unique in that it uses a combination of pork fat and spices to create a rich and creamy sausage, commonly used in Lombardy dishes such as risotto alla milanese.

Key Parameters

Steps

1. 1.

   Cotechino Modena (Emilia-Romagna, Italy): Creates the signature smooth texture in this New Year's sausage

2. 2.

   Zampone (Modena, Italy): Allows stuffing into pig trotters without separation

3. 3.

   Frankfurter Würstchen (Germany): Adapted technique creates the fine emulsion in these sausages

The Science

Primary Reaction

emulsification

Common Mistakes