Cotechino: An example of the best of northern Italian Meats, Cotechino is closely reated to a similar salami called Zampone. This boiled Italian sausage originated in Modena in the early 1500s, and its production soon spread throughout all of Emilia-Romagna and into neighboring Lombardy and the Veneto.
Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.
Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or luncheon meat (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy.
Stick with Hormel's Natural Choice to taste chicken and not the "rotisserie chicken flavoring" of yeast extract (a "natural" alternative to MSG that is added to products to enhance its meat-like taste instead of letting the meat speak for itself) and "flavor" that you'll find in Oscar Mayer's option.