Cooked cotechino is a staple of the Piedmontese winter season. Traditionally prepared with the lesser-quality but tastier cuts of pork, along with the usual blend of spices, it's stuffed, like all Luiset products, into natural casings. The cotechino is already cooked; simply heat it by immersing the package in boiling water for a result that tastes like freshly boiled cotechino.
Luiset marinade the shank with white wine and spices, then bakes it in an oven at a low temperature for several hours to make it soft and fragrant. The vacuum packaging allows you to store the shank in the refrigerator for a few days. To prepare it for a meal, warm it up in a saucepan for 20/30 minutes.