Cotechino is a traditional pork sausage and a specialty of Emilia-Romagna, although there are variations in Lombardy, Molise, Trentino, and Friuli-Venezia Giulia. The sausage is usually made from lean and fat (pork rinds) pork, cloves, cinnamon, and white wine.

It's available fresh and part-cured (pre-cooked in this case) – the fresh variety should be simmered over low heat for a few hours, while the part-cured variety is usually made for export and it's cooked in about half an hour. Cotechino is typically served with lentils, beans, mostarda di frutta (preserved fruits in mustard syrup), or mashed potatoes on the side.

While the sausage is slowly cooking, the fat becomes jellied and oozes out once the sausage is cut, and that's the reason why it's often served with lentils, beans, or potatoes – they will soak up the fat.