Since the sixteenth century, the history of the Cotechino sausage is preserved in recipes of the Modena culture. Prepared using the same meat used in producing Zampone and Spalla, its difference is in the fact that it is stuffed into natural gut. Produced according to the regulations of the Modena Cotechino Consortium, this pre-cooked sausage is uniquely tasty and succulent. Traditionally served atop a bed of lentils during the winter months.
