The Cotechino "Invistidura" (investiture) originated from an ancient tradition of the Middle Ages and from the ceremony that accompanied the assigning a title or a charge by the local sovereign; the solemn ceremony that accompanied this act was precisely called investiture and from here the name of the salami that was consumed during the celebrations and who also was “dressed” for the occasion in natural casings.

The raw material used is the minced meat coming from the fresh national pig.

It doesn't contain gluten, nor milk derivatives. All ingredients are free of allergens and does not come from GMOS.

It has a sweet but intense taste at the same time, strong aromatic notes of spices and wine, maked savory.

To be consumed after about three hours cooking on a slow fire. Serve hot, cutted into thick slices accompanied by creams of vegetables, although spinach or the classic lentils soup.