Cotechino
Invariably accompanied by lentils during the New Year's Eve dinner, the sausage is a delicious sausage to be eaten cooked, and owes its name to the rind, pork rind, and taking local names depending on the area where it is produced. The preparation involves the filling the sausage casings using rind, meat and fat mixed with salt and spices. If required, longer cooking time to avoid breaking the sausage, and pork rinds become tender, the sausage is definitely a delicacy which is traditionally believed to be auspicious for a meal throughout the year. In particular, the sausage is a sausage from Modena in a protected geographical indication, while in four other regions (Lombardy, Veneo, Molise and Trentino) is listed as a traditional food products. | 
Europe
Italy
Emilia Romagna
