A sausage which was first produced in Emilia and later in Veneto. Made from pork and lard, it was originally wrapped in pigskin. A favorite of Rossini and very popular in Rome, cotechino is most often served on lentils. Another classic preparation is cotechino wrapped in prosciutto and a thin slice of beef, then stewed slowly over sautéed onions in broth and Lambrusco. Cotechino lasts very well, from three weeks in hot weather to three months in the winter. When serving it unadorned, cotechino should be steamed rather than boiled.