Preparation techniques:
Cotechino production includes different stages. After selecting the raw ingredients, they are ground through a plate with 6-7mm holes. The pigskin is minced separately through a finer plate. The pigskin and the other ingredients are put into a mixer together with salt and spices. The mixture is then stuffed into a natural casing and the two ends are tied up. Finally, cotechino is left drying up in a refrigerator. Cotechino should be consumed after a slow cooking.

Organoleptic properties:
Cotechino is easy to slice. Slices appear compact-textured and homogeneous, elastic and jelly-like.
The texture of the product is firm and even.
Aroma: delicate.
Taste: savoury and appetizing.
Colour: bright rose with some reddish shades.

Production area :
The traditional production area of cotechino includes the provinces of Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milano, Varese, Como, Lecco, Bergamo, Brescia, Mantova, Verona and Rovigo.

Wine matches:
Cotechino is best matched with red wines such as Sangiovese di Romagna, Novello Colli di Imola and Barbera Colli di Imola).

Protection association:
Associazione Industriale delle Carni (Ass.I.Ca)
Via Mirafiori, Palazzo F/1 - 20090 Assago (MI)
Tel. +39 02 892590 - Fax +39 02 57510607

Control body:
Istituto Parma Qualità
82/C, Via Roma - Langhirano (PR)
Tel. +39 0521 864077

Related events:
“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola).