As our grandmothers never fail to mention, they didn't have Tupperware back then. But the Mirandolese were good at using their resources. They got the idea to use pigs' forelegs and trotters as ready-made containers. Stuffing the pigskins with richly seasoned ground pork prevented their last foodstuffs from spoiling and kept them well fed even after Pope Julius stormed through the walls and took control.
Since Smoking Goose Cotechino--rich with nutmeg, grated parmigiano reggiano, and black peppercorns--is stuffed in natural casings and fully cooked, it's simple to heat and serve. Rest the whole, un-cut sausage in a little water or stock. Cover with a lid and warm over medium-low heat. Pull the hot sausage from the pan, cut thick, and drizzle any juices from the cutting board over the steaming slices.
Available after Christmas: ask for Smoking Goose Cotechino at your favorite counter, and tell 'em Julius II sentcha!