Fresh, for cooking
Cotechino
To cook slowly, for the winter holidays
Cotechino is made with pork meat and rind, minced and stuffed into a casing: that's why, after long cooking, it turns soft and almost creamy. It's the salume of the winter holidays and of the New Year's Eve dinner.
How to enjoy it
Cook it whole and slowly, in barely simmering water, after pricking it all over. Serve it sliced with lentils, mashed potatoes or polenta.