Like the zampone, the cotechino is produced with a mixture of lean pork meat ground and seasoned with salt, pepper, spices and natural flavours and stuffed into a gut.
Like the zampone, the cotechino is produced with a mixture of lean pork meat ground and seasoned with salt, pepper, spices and natural flavours and stuffed into a gut. Alongside the Modena PGI zampone, the Modena cotechino has also been awarded with the PGI mark. Cylindrical in shape, usually between 500g and 1kg of weight, once cooked and eliminated the gut that contains it it shows slices of a beautiful pink colour, while the aroma it releases is unmistakable. The recommendation is to wait a few minutes before slicing it so that it can cool down and the slicing itself can be easier. From a nutritional point of view the cotechino guarantees a good supply of valuable proteins and the fats present have a composition in line with the suggestions of the modern nutritional science. Recently even great internationally renowned Italian chefs interpret cotechino in very creative recipes, which provide combinations that can extend its consumption beyond the traditional winter period.
Cotechino is produced with the same mixture used for the zampone but it is stuffed into a different wrapper. In the same way also the cotechino is sold both in its fresh version (taking about 2 hours to be cooked) and the pre-cooked version, normally ready in 20-30 minutes. The cotechino is usually consumed during the winter months, particularly during the Christmas time, but an extension of its presence on the tables is affirming itself on different occasions.
– Cotechino Modena IGP (1999)
(In the brackets the year of PGI recognition)