Cotechino

This sausage is made from cotica or pork rind mixed with lean pork meat, fat and spices and some parts, like ears, which when properly boiled for a long time give it incomparable juiciness. The pork rind turns gelatinous and is essential to the taste of the sausage. Cotechino is usually served with lentils, cabbage and sauerkraut. It is also an essential ingredient in a good bollito misto. It can also be eaten in the same way as zampone, stuffed pigs’ trotters. In Puglia they make a type of cotechino which is cooked and eaten cold instead of hot. The difference being an incredible amount of peperoncino (chilli) added to it to ensure it is washed down with lots of wine!