page_title: Cotechino
hierarchical_section_title: Cotechino
caption_attribution_description: A Cotechino Modena, sliced, ready to serve with Polenta, and Lentils in sauce, as popularly served in Italy, especially around the New Year.
context_page_description: The cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica, but it may take different names in the different production areas.
  According to tradition, it is served with lentils on New Year's Eve, 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, and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different meat and parts of the pork, musetto is made with meat taken from the pork's muzzle and zampone is held together by the pork's anterior leg skin.
context_section_description: The cotechino (/ˌkoʊtɪˈkiːnoʊ, -teɪˈ-/, Italian: [koteˈkiːno]) is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. 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, 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; in industrial production, nitrites and nitrates are added as preservatives. Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different meat and parts of the pork, musetto is made with meat taken from the pork's muzzle and zampone is held together by the pork's anterior leg skin.
caption: Boiled cotechino (top) served with polenta and lentils
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