Cotechino Modena

{{Short description|Type of Italian sausage}}

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Cotechino Modena or cotechino di Modena ({{IPA|it|koteˈkiːno di ˈmɔːdena|lang}}; spelled cotecchino or coteghino in some major dialects, but not in Italian) is a sausage made with pork, fatback, and pork rind recognised as a product with a protected geographical indication (PGI), originating in the city of Modena, Italy.{{cite web

|url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/cotechino-and-zampone-christmas-sausages

|title=Cotechino and Zampone: Italian Holidays Sausages

|publisher=La Cucina Italiana

|access-date=18 June 2024}}{{cite web |url=http://www.ricettedi.it/dop_e_igp/cotechino_di_modena.htm |title=Cotechino di Modena |access-date=2009-05-30 |work=Ricettedi Magazine |language=it |url-status=dead |archive-url=https://web.archive.org/web/20120224061239/http://www.ricettedi.it/dop_e_igp/cotechino_di_modena.htm |archive-date=2012-02-24 }} Zampone Modena or zampone is closely related and also obtained PDO status.

Cotechino dates back to around 1511 to Gavello in Mirandola, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so they made cotechino.{{Cite book|title=The Del Posto Cookbook|author=Mark Ladner|publisher=Hachette UK|year=2016}} Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named zampone.{{Cite web|url=https://www.theguardian.com/lifeandstyle/2017/dec/28/lentils-with-italian-sausage-recipe-new-year-rachel-roddy-a-kitchen-in-rome|title=Rachel Roddy's recipes for four new year treats inspired by Italy|author=Rachel Roddy|date=2017-12-28|work=The Guardian|access-date=2017-12-30}}

By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area.

Cotechino is often served with lentils alongside polenta or mashed potatoes, especially around New Year.{{cite AV media

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Image:Cotechino-Servito-Polenta-Lenticchie.jpg|Boiled cotechino Modena (top) served with polenta and lentils (bottom)

Image:Cotechino-Intero.jpg|Cooked cotechino Modena