Cotechino, recipes to enjoy celebrating
In Italy the popular Cotechino is a must on the Christmas holiday menu. Traditional dish of the North of the Peninsula, among the classics Italian cured meats is the one that is typically linked to New Year's Eve. Among the many recipes of which the most famous having it as main ingredient features it with lentils in the essential dish of New Year's Eve dinner or, if preferred, the lunch of the first day of the year.
It is said that eating Cotechino during these occasions is a good omen. The name Cotechino comes from pork rind, from which the casing is made that is then filled with pancetta and usually less refined cuts of pork meat. The preparation requires a slow cooking, which removes much fat. The famous Cotechino of Modena, together with zampone, is a symbol of Emiliana cuisine and has gained Protected Geographical Indication.
The food industry has supported traditional Cotechino with new types of offerings, such as pre-cooked ones. To be used in a thousand recipes, these Italian cured meats have been very successful among consumers. Both traditional and more innovative products have seen a progressive reduction in lipid content and more noble proteins.
