Zampone Modena Igp

According to written documentation, the Zampone di Modena dates back to the 16th century, precisely to the appearance of Mirandolina in the year 1511, when the armies of Pope Julius II invaded the city. In these events, the inhabitants of Modena were struck by a genial idea: they packed pieces of pork in the rinds, thus inventing the cotechino, and successively in the feet, giving origin to the Zampone (zampa = leg of an animal). The expansion of this product in the surrounding area started being regular towards the end of the 1700, when, due to the evolution of rural zootechnics economy in semi intensive typologies, some local pork butcher shops were transformed in semi industrial structures.

Consumption

Fresh zampone was always be eaten after prolonged cooking, while pre cooked zampone needs only a shorter time to be heated. In both cases Zampone must be served warm and with lenticels during the Christmas season, or with boiled vegetables and mashed potatoes during the year. An ideal wine which blends well with zampone is Lambrusco, a red sparkling wine.

Conservation

Zampone can be purchased as a freshly dried product, or as a pre cooked product. In this case the period of preservation is longer due to the particular packing in hermetic packages which guarantee the perfect preservation of its organoleptic characteristics.

Production

The main ingredients are: striated muscles, pork fat, rind, salt, grinded or whole pepper; other flavours mixed are wine, water, aromas and species, while additives such as polyphosphates are absolutely prohibited. The first phase consists of different mashing of the muscular and adipose fraction (in meat grinders with holes of a diameter of 7-10mm) and for the rind (holes of a diameter of 3-5mm). The kneading of the ingredients and the successive packing in natural packs made from the skin of the hind leg of the pork follows. The fresh product undergoes a drying phase with heating burners; pre cooked zampone is served in hermetic packs and undergoes a thermal treatment in pressure tanks at a minimum temperature of 115 °C.

by NATURALMENTE ITALIANO