• Cotechino
  • Cotechino
  • Cotechino
  • Cotechino

Cotechino 350g


In stock
  • Each sausage weighs approx. 350g
  • Typically serves 2

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We currently have 16 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed

Product description

The Cotechino sausage hails from the Modena region in Italy, and is a traditional winter warming dish that is especially popular served with lentils at Christmas time. The Cotechino is a wonderful example of rustic provincial fare, that when prepared with care delivers the most delicious of flavours. 

This classic Italian sausage* requires long, slow simmering to break down the gelatinous pork cheek from which it is made. The key to the Cotechino is this slow cooking, so don’t be tempted to rush; your patience will be rewarded with a texture that’s melting and moreish. Our Cotechino sausage is perfect for two to share. 

Chef Valentine Warner inspires:
"This is among my favourites for autumn and winter eating; it’s a most delicious Italian sausage for its gluey gelatinous pig cheek offering. Poach the sausage at barely a wobble for 60-90 minutes and then allow to cool before slicing and frying. Reserve the stock as this may become a soup or braise that the sausage would be delicious returned to. A fortifying soup of say braised cannellini beans and cotechino, with a hint of chilli heat and barely a hint of white wine and tomato.

Similar to a pommes aligot, I like to load up a potato purée with beaten-in taleggio and raw garlic, the sliced and fried sausage then settled on top. Such a plate will certainly need a good glass of wine to help melt it away from the artery walls. But who cares, as I eat for joy!

Alternatively make a sharp little salad of puy lentils, diced carrot and fresh parsley, and jewel with some chopped up, syrupy, Italian mustard fruits or pickles arranged between glistening circles of seared sausage.

Go nuts and stuff a duck with pre-poached cotechino and serve with a fairly intense red wine and honey jus, the plate decorated with whole roast or candied chestnuts beside the lucky duck."

*We use the same quality cuts of pork in our Cotechino, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. A 50:50 blend of pork shoulder and full cheek providing just the right fat content for an authentic sausage.


50:50 blend of pork shoulder and full cheek (98%), continental curing salts, ground black pepper, ground nutmeg seed, ground mace.

  • Filled into 100% natural casings
  • Cotechino is naturally free-from gluten

Cooking advice

Simmer for 80-90 minutes, ideally with fresh stock vegetables and herbs including carrot, onion, garlic and celery, bay leaf, thyme and black peppercorns.

Once cooked remove the skin, slice and serve - it has a wonderfully luscious mouthfeel and is perfect sliced over lentils or with other boiled meats in a classic bollito misto.

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