Cotechino

Cotechino (/ˌkoʊtɪˈkiːnoʊ, -teɪˈ-/, Italian: [koteˈkiːno]) is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours.

It is prepared by filling the natural casing with rind, pork meat (usually secondary cuts), and fat mixed with salt and spices;[4] in industrial production, nitrites and nitrates are added as preservatives.

Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different cuts and parts of the pig, musetto being made with meat taken from the pig's muzzle, and zampone, which is encased in the lower part of a pig's trotter, partly boned and with the rind stitched together at the top.

Cotechino Modena has PGI status, meaning its recipe and production are preserved under Italian and European law.

Six Italian regions have so far declared cotechino a traditional food:

Boiled cotechino Modena (top) served with polenta and lentils (bottom)