A speciality of Modena, but made all over Italy. Cotechino gets its name from the fact that some of the pig's skin is ground and mixed in, giving the sausage a slightly gelatinous feel. They are traditionally boiled and eaten with lentils, or in bollito misto, and in Friuli-Venezia Giulia, with cooked brovada. In Cremona that make cotechino alla vaniglia— not vanilla flavoured, but as soft and sweet as vanilla.
In Basilicata, they make, or used to make, cotechinata or pig skin involtini, with a filling of hot peppers, garlic and parsley, cooked for a long time in tomato sauce.