|
A specialty of several of Italy's Emilian provinces,
this fresh pork sausage is quite large-usually about 3 inches
in diameter and 8 to 9 inches long.
It's made from pork rind and meat from the cheek, neck and shoulder,
and is usually seasoned with nutmeg, cloves, salt and pepper. 
The best cotechino is delicately flavored and has a soft, almost
creamy texture.
It's a traditional ingredient in bollito misto, a classic Italian
dish of mixed boiled meats accompanied by a savory broth and
a piquant green sauce |
