Muset trevigiano

he Treviso muset is a variation of the classic cotechino, typical of the province of Treviso. Prepared with pork rind, muscle and gelatinous-cartilaginous parts of the pig, it is stuffed into a natural casing and cooked slowly for hours until it reaches a soft consistency and a rich, spicy flavor. It is traditionally served at Christmas and New Year’s, accompanied by mashed potatoes or, more typically, by “poenta,” or Veneto polenta. Muset is a convivial dish, a symbol of winter and festive tables. Compared to cotechino emiliano, it is distinguished by a more restrained spiciness and a more rustic texture. It is a product that celebrates artisanal pork butchery and responsible consumption of the animal, in keeping with the peasant tradition of using every part of the pig. It is often prepared at home, according to recipes handed down through generations, or purchased from local butcher shops that keep this gastronomic excellence alive.