Parco Naturale Regionale della Lessinia

Cotechino was born from the need to use all the parts of the pig. As a matter of fact, it is still made with "discarded" parts like rinds, particularly hard muscles, pulp full of nerves, and lard skillfully mixed with salt, spices, and garlic.
It is very good if eaten with boiled meat and the traditional salsa from Verona, the so-called "Pearà".