A cotechino but more noble and rare
Mariola is an Italian sausage, typical of the northern plain of the province of Parma and the province of Piacenza. This food is a slow food presidium.
A product of excellence of which there are two versions: the cooked Mariola and the raw one which requires a seasoning ranging from a minimum of 6 months up to a maximum of one year (as required by the oldest disciplinary) and is very rare.
The latter, in the past, could only be afforded by the nobles since the curing process was not always successful and therefore had to be discarded.
It consisted of the noble parts of the pork finely chopped together with a little garlic and a certain amount of fat.
This mixture was flavored with Fortana wine and stuffed into the blind gut (the one that has a double wall structure, editor's note).
Cooked Mariola was, on the other hand, the poor relative.
What the peasants ate who could not afford the luxury of wasting food.
THE MARIOLA COTTA. CLOSE RELATIVE OF COTECHINO WITH EXCELLENT QUALITY
We saw a few lines higher up that poorer classes could not afford the luxury of letting a cured meat mature for 12 months only to discover, at the time of cutting, that they had to discard it. For this reason the cooked Mariola was born which used the same casing as the raw one but different cuts of meat for the dough (ie, the rind of the head, the cheeks, the tongue, the meat of the muzzle and the shin).
All flavored with spices and Fortana wine and left to rest for 15 days.
HOW YOU CAN PREPARE THE COOKED MARIOLA
The night before cooking, remove it from its wrapping and place it in a saucepan soaked in cold water.
The next morning change the water and add some celery, an onion and carrots.
Then let it simmer for at least 3 hours, even three and a half hours.
And once ready, serve it at the table cut into slices, accompanied by a side dish of mashed potatoes or with the typical mustard of the plain north of Parma and Lambrusco.
OR IF YOU DON'T HAVE ALL THIS TIME TO COOK ...
You can buy the cooked and vacuum-packed Mariola we sell on Rosa Shop and try this quick and tasty recipe:
Put some finely chopped onions in a pan and sauté them with oil and White Balsamic Condiment.
Then add some red beans to these, salt q. b. and slices of cooked Mariola.
Then let it simmer for 30 minutes adding some dry white wine to facilitate cooking.
I hope you enjoyed this post on the discovery of Mariola, a particular and rare product of the culinary tradition of Emilia Romagna in Italy.
See you in the next post!
Ciao and bye bye,