• Lombardy

• Regional Parks

• Po River Basin - Rivers and Lakes

It is obtained from one third of the front quarter muscle, one third of throat, and one third of pork rind; everything gets minced in medium grains, salted, and packed into natural bowels. It has a cylindrical shape, an average weight of 700-800 gr, a reddish-brown color, the smell of pork rinds, and a soft consistency. Cotechino must be eaten after cooking, after a short conservation period in a cold place, often with a sauce made with lentils.