Cotechino

Cotechino is a traditional Italian sausage made from pork, fatback, and pork rind, and comes from Modena, a city in Emilia-Romagna, Northern Italy. It is a raw product and needs to be cooked before eating; typically it is simmered at low heat for about four hours. Its name comes from cotica (rind), but according to some sources it is named after the town of Cotechino, where it was supposedly invented in the 16th century.

History

The origins of Cotechino date back to the 16th century, during the Siege of Mirandola, when the starving inhabitants of the town used all the parts of the pig to survive, including the skin and less noble parts. The sausage was then spread throughout the whole Emilia-Romagna region and it became a popular dish during winter, especially on Christmas.

Preparation

Cotechino is often served with lentils or mashed potatoes. Traditional Italian holiday dishes often include cotechino. The sausage is also a key part of New Year’s Eve dinner in many Italian households. It is believed to bring good luck in the coming year, especially when paired with lentils, which symbolize money and good fortune.

Varieties

There are several varieties of Cotechino, including Cotechino Modena IGP, which has Protected Geographical Status under European law. This variety is made from a specific recipe and is produced in the province of Modena. Other varieties include Cotechino di Castelnuovo Rangone and Cotechino di Sesto Fiorentino.

See also

• Zampone
• Italian cuisine
• List of sausages
• List of Italian DOP products

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