Definitions for "Cotechino"
Keywords:  sausage, pork, spiced, coteca, fagioli
A fresh pork sausage with a very fine consistency and delicate flavor. It contains a small amount of ground pork rind, coteca in Italian, thus giving it the name.It is a large sausage, about 3"X 9", used in stews and pasta e fagioli.
A sausage which was first produced in Emilia and later in Veneto as well. Made from pork and lard, it was originally wrapped in pigskin. A favorite of Rossini and very popular in Rome, cotechino is most often served on lentils.
a rich pork sausage from Modena