Cotechino is a meat product produced in Modena, Italy. This marinated product is traditionally produced in a designated geographical region and is known for its unique ingredients, processing methods and sensory characteristics.

Raw Materials and Components

Cotechino Modena is a blend of pork muscle tissue, pork fat, and pork skin. Key seasonings include salt and whole or ground black pepper. In addition to these basic ingredients, wine, water (using industrial techniques), natural flavorings, various spices, and aromatic herbs may be used in the production process. Sugar, dextrose, and/or fructose may be added as sweeteners. Sodium and/or potassium nitrite (maximum 140 ppm) and ascorbic acid and sodium salt may be used as antioxidants. Smoked flavorings are not permitted. The resulting mixture is packed in natural or artificial casings (insaccatura).

^{Cotechino Modena. ( Youtube )}

Production Area

The production area of ​​Cotechino Modena encompasses the traditional processing area in Italy and geographically includes all of the following provinces: Modena, Ferrara, Ravenna, Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milan, Monza-Brianza, Varese, Como, Lecco, Bergamo, Brescia, Mantova, Verona, and Rovigo. All of these provinces are important for preserving the geographical indication of the product and maintaining its traditional character.

Preparation Method

The preparation of "Cotechino Modena" begins with grinding in a meat grinder using dies with 7-10 mm holes for the meat fractions and fat, and dies with 3-5 mm holes for the pork skin. This process can be preceded by coarse grinding. The mixing of all ingredients (impastatura) is carried out in vacuum or atmospheric pressure machines. The resulting mixture is filled into a natural or artificial casing. The product can be marketed fresh (after drying) or cooked (after appropriate heat treatment). Fresh product requires prolonged cooking to achieve its typical sensory characteristics and is dried in a hot air oven. Cotechino Modena, marketed cooked, is usually pre-cooked in water (precottura). This product is then packed in hermetic containers for heat treatment in an autoclave at a minimum temperature of 115°C and for a time sufficient to ensure product stability under recommended commercial conditions. Packaging must be carried out in the designated production area and under the supervision of a control structure.