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Pronunciation: [koh-teh-KEE-noh]

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.