Cotechino, the quintessential dish of Christmas.

The cotechino is one of the tastiest typical winter dishes and is one of the dishes that make up the famous boiled meats. Its presence is essential in every respected holiday menu, especially on New Year's Eve, when it is historically accompanied by lentils: tradition has it that eating a portion of cotechino before midnight is a good omen for the new year and will bring luck and wealth.

The word cotechino comes from cotenna, which is the connective tissue that is part of the minced pork meat of this sausage, which also contains lean and fatty parts like pancetta and guanciale. Unlike zampone, the other typical pork dish of the Christmas period, which is contained in the skin (leather) of the front leg, cotechino is enclosed in a simple casings that serves as a wrapper. It can be considered the forerunner of every type of sausage, as its history is indeed very ancient: but how did cotechino come to be?

The Origin of Cotechino

The origins of cotechino date back to around 1500 in the vicinity of Modena, during the siege of Mirandola by the troops of Pope Julius II della Rovere. The local population, to preserve the pork meat and prevent it from falling into the hands of the invading enemy, decided to grind it and then stuff it into the skin: a clever trick that allows us even today to enjoy this delicacy from such an ancient tradition.

The idea was so good that it quickly spread to the local gastronomies of many areas in northern Italy, especially among Emilia Romagna, Lombardy, Friuli Venezia Giulia, and Veneto. In these regions, cotechino is indeed called by different dialectal terms: codeghin, coessin, vaniglia, musetto. The original recipe, however, remains tied to the province of Modena, so much so that today the cotechino of Modena enjoys the European Protected Geographical Indication mark, IGP.

Cotechino Recipe

The classic recipe of the Modenese sausage, transmitted for centuries, requires 33% of lean pork meat, 33% of fat (neck and pancetta), and 33% of cotenna or skin (from which the name derives), minced and flavored with salt and pepper. The final touch is given by the spices, aromas, and wine, which may vary depending on the production area. The choice of the best cuts of meat and careful processing of raw materials allows cotechino to take on a delicate yet delicious flavor, making it undoubtedly one of the tastiest Italian sausages.

How to Cook Cotechino

There are two types of cotechino on sale: the fresh one and the pre-cooked. A fresh cotechino may require over two hours of cooking time, but much depends on its size and weight. Before cooking, it should be soaked for at least 12 hours in cold water. When it’s time to cook it, prick the skin in several spots with a large needle to prevent the casing from bursting during cooking. Then wrap the cotechino in a cloth or gauze and immerse it in cold water.

Gradually bring the liquid to a boil and let the sausage cook for a period that varies between two to three hours, depending on its size: the water should always boil very slowly to avoid breaking the skin. To ensure that the cotechino is cooked just right, you can insert a toothpick or a metal skewer: if they easily penetrate the meat to the center, the cotechino will be ready to be enjoyed.

Use in Cooking

Cotechino is served hot, usually with a nice side of mashed potatoes, lentils, or spinach. But this salami is suitable for various types of recipes: in Veneto, it is also served with pearà, perhaps alongside other boiled meats or cooked cabbage. In Emilia, it is also accompanied by a zabaglione made with white wine and vinegar. We also recommend serving it alongside a good mustard in the pure Mantuan or Cremonese style, along with a good Lambrusco, a wine capable of enhancing its pleasantness and spiciness.

Our Cotechini

Here at Spaghetti & Mandolino, we have a wide selection of quality cotechini, both raw and pre-cooked. The Cotechino Crudo from Macelleria Fratton is a true specialty: a fresh pork product, stuffed in a natural casing, tied with string and sold in vacuum packaging. The Cotechino from the Salumificio Pedrazzoli, with its strong flavor and very pleasant creaminess, is produced only from pigs that are fed exclusively with products from owned crops and without any type of feed additive.

Moreover, this cotechino does not include the addition of any preservatives, dairy derivatives, colorants, added sugars, or flavor enhancers. You can also choose it in the traditional pre-cooked version, in a 500g package: the ideal for a special meal with family or close friends.

Federico Risi