Cotechino
The cotechino (/ˌkoʊtɪˈkiːnoʊ/; Italian: [koteˈkiːno]) is an Italian large pork sausage requiring cooking; usually it is boiled at low heat for about several hours[1]. Its name comes from cotica (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve[2], because lentils—due to their shape—are 'credited' to bring money for the coming year.
It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices[2]; in industrial production, nitrites and nitrates are added as preservatives.
Varieties of cotechino
The cotechino Modena has PGI status, meaning its recipe and production are preserved under the Italian and European law.
Four Italian regions have so far declared cotechino a traditional food:
- Emilia-Romagna: see above (Cotechino Modena)
- Lombardy: cotechino (Cremona, Bergamo, Mantua, Pavia)
- Molise: cotechino
- Trentino: pork cotechino
- Veneto: recognises seven different products: coeghin nostran of Padua; coessin co la lengua of Vicenza, coessin of Vicenza, coessin of Val Leogra, coessin in onto of Vicenza, coessin co lo sgrugno, cotechino di puledro
- Irpinia: cotechino pezzente
See also
Notes
- ↑ Rachel Roddy (2017-12-28). "Rachel Roddy's recipes for four new year treats inspired by Italy". The Guardian. Retrieved 2017-12-30.
- 1 2 Rachel Roddy (2017-12-28). "Rachel Roddy's recipes for four new year treats inspired by Italy". The Guardian. Retrieved 2017-12-30.