cooked sausage

Pig's trotter filled with cotechino

A specialty 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 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.

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