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The ''cotechino'' is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. Its name comes from ''cotica'' (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' to bring money for the coming year. It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. ==Varieties of cotechino== The ''cotechino Modena'' is an ''Indicazione Geografica Protetta-IGP'' product, meaning its recipe and production are preserved under the Italian law. Four Italian regions have so far declared ''cotechino'' a traditional food: *Lombardy: ''cotechino'' (Cremona, Bergamo, Mantua, Pavia) *Molise: ''cotechino'' *Trentino: pork ''cotechino'' *Veneto: recognises seven different products: ''coeghin nostran'' of Padua; ''coessin co la lengua'' of Vicenza, ''coessin'' of Vicenza, ''coessin'' of Val Leogra, ''coessin in onto'' of Vicenza, ''coessin co lo sgrugno'', ''cotechino di puledro'' *Irpinia: ''cotechino'' ''pezzente'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「cotechino」の詳細全文を読む スポンサード リンク
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