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muset
pig snout sausage
The Friulian and Veneto's version of cotechino, muset or musetto is 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 & Michael Pauls
Image by marescutti