With the arrival of the first cold days, mixed boiled meat becomes the ideal dish to warm up the tables of Emilia, bringing with it the aroma of the culinary traditions of this rich region. This second course, prepared with various cuts of veal, hen, and cotechino, requires slow and patient cooking, allowing the flavors to meld and the textures of the meats to become tender and succulent. The technique of cooking on very low heat is essential: it allows for the maximum extraction from the beef marrow and the aromatic vegetables, such as onions, carrots, and celery, which enrich the broth with an unparalleled depth. Mixed boiled meat is perfect for a family Sunday lunch, to be accompanied by a fresh green sauce that further enhances its flavor. Each serving tells of conviviality and warmth, making every meal a special moment to share with loved ones.

In five liters of salted water, add the aromatics; when boiling, add the meat, excluding the hen, head, and trotter, and cook on very low heat. After one hour, add the three parts that were not previously added and cook for an additional hour. Once cooking is complete, add the pre-cooked cotechino after turning off the heat, and keep warm until serving. Serve with green sauce, Cremona mustard, savory, or concentrated tomato sauce.