The Levoni Cotechino: A Hug in Sausage Form If you’ve ever looked at a dinner plate and thought, "This is great, but it lacks the structural integrity of a delicious silk pillow," then allow us to introduce you to the Levoni Cotechino. Born in the gastronomic heart of Mantua, this isn't your average "toss it on the grill" sausage. The Cotechino is the undisputed heavyweight champion of Italian charcuterie—a majestic, slow-cooked masterpiece that demands a bit of ceremony and a very sturdy fork. Why It’s Better Than Your Average Banger Most sausages are content with being "zesty." The Levoni Cotechino, however, aims for legendary status. Crafted from a precise blend of Italian pork rind, lean meat, and fat, it is seasoned with a secret alchemy of cloves, cinnamon, and nutmeg. The texture? It’s what we like to call "collagen-chic." As it cooks, the rind melts into a velvety, sticky richness that coats the palate like a warm hug from a wealthy Italian grandmother. It is savory, slightly sweet, and unashamedly decadent. How to Handle This Legend You don't just "cook" a Levoni Cotechino; you facilitate its destiny. The Bath: Submerge the pouch in simmering water. This is essentially a spa day for your sausage. The Reveal: Snip the corner, drain the liquid gold (the natural juices), and slide the Cotechino onto a platter. The Pairing: Traditionally served on a bed of lentils—because the Italians believe lentils represent coins and eating them with Cotechino brings wealth. Even if it doesn't make you a millionaire, one bite will make you feel like you’ve hit the jackpot. Why You’ll Love It Origin 100% Italian Pork, born and raised in the land of luxury.TextureSucculent, gelatinous, and melt-in-your-mouth tender. Effort Pre-cooked and vacuum-sealed. It’s gourmet dining for people who hate washing pans.Vibe"I’m sophisticated, but I also really like pork fat." The Levoni Cotechino is more than a meal; it’s a commitment to living your best, most flavorful life. It’s the culinary equivalent of wearing a velvet suit to a dive bar—unexpected, slightly extra, and undeniably the best thing in the room. When it comes to Cotechino, there is the "Standard Way" (which involves lentils and a lot of luck) and the "Fancy Way" (which involves pastry and a lot of butter). Since you are using a Levoni Cotechino, you likely have the pre-cooked version, which saves you hours of boiling but keeps all the flavor. Here are the two most traditional ways to serve this Italian legend. 1. Cotechino con Lenticchie (The "Lucky Coin" Classic) This is the quintessential Italian New Year's Eve dish. The lentils represent coins, and the fatty sausage represents abundance—the more you eat, the richer you'll (supposedly) be. The Soffritto: Finely dice 1 onion, 1 carrot, and 1 celery stalk. Sauté them in olive oil in a large pot until soft. The Lentils: Add 1 lb of dried green or brown lentils (rinsed) to the pot. Stir in a clove of garlic, a bay leaf, and a sprig of rosemary. The Simmer: Add about 4 cups of vegetable or chicken stock. Simmer for 30–40 minutes until the lentils are tender but not mushy. The Sausage: While the lentils cook, place the sealed Levoni Cotechino pouch in simmering water for 20 minutes. The Finishing Touch: Snip the corner of the pouch and pour the juices into the lentils for an extra hit of savory flavor. Slice the sausage into thick rounds and lay them atop the bed of lentils. 2. Cotechino in Crosta (The "Golden Crust" Showstopper) If the standard version is a warm hug, this is the Cotechino wearing a tuxedo. It turns the sausage into a savory pastry roll. The Prep: Cook the Cotechino in its pouch for 20 minutes as usual. Remove it, peel off the outer skin (the casing), and pat it dry with a paper towel. Let it cool slightly. The "Glue": Sauté some spinach with garlic and butter until very dry, or make a thick puree of lentils (from the recipe above). The Assembly: Lay out a sheet of chilled puff pastry. Spread your spinach or lentil puree in the center. Place the whole Cotechino on top. The Wrap: Fold the pastry over the
