The Zampone of Modena, unmistakable in aspect, is a cured meat of pure pork traditionally prepared in the area of Modena. The mixture is made up of coarsely minced meat and fat to which is then added the finely minced rind seasoned with salt, pepper, whine and other different ingredients.
Then it is made into sausages using a natural sheath consisting of the skin of the pig’s forefeet boned and closed on the upper side with string.

It occupies a position of great prestige in the Italian convivial tradition.
In ancient times the trotter was boiled for three long hours in a copper pot on a very low flame. Today you can serve it in just a few minutes thanks to the new technologies of precooking.
The preparation needs a cooking time of 30 minutes in the same bag where it is contained.

Traditionally served in wintertime, mainly on New Year’s Day, along with lentils and spinaches browned with butter.

Ideal when accompanied with sparkling red wines.

Ingredients: pork, rind, pork fat, salt, spices, dextrose, taste enhancer, antioxidant, preservatives.