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pig snout sausage

The Veneto's version of cotechino, made with meat from the snout, combined with cheeks and cotenna, with a bit of lard, and stuffed in intestines and cured, then boiled for a few hours before eating.

In Friuli they like to eat it with brovada. In the Colli Euganei, they like it boiled with borlotti beans in musetto e fasoi in tocio.

Text © Dana Facaros and Michael Pauls

Images by: marescutti