Zampone Modena

Appearance & taste

Zampone Modena has the shape of a pig’s trotter: the mixture is in the skin of the trotter including the toes and is tied at the upper end. The product is easy to slice, and the slices do not fall apart. The slices are firm and evenly grained, pink to red and unevenly coloured. The specification describes the flavour only as typical. The meat contains at least 17 % protein.

Zampone Modena is only sold whole: fresh, loose or packed, and cooked in airtight packaging. On the label the name is followed by the words “protected geographical indication” or “PGI”; references to other characteristics not provided for are not allowed.

Production

The mixture consists of striated pork muscle, pork fat, rind, salt and crushed pepper or peppercorns. Wine, water, natural flavourings, spices and herbs, sugar, dextrose or fructose, sodium or potassium nitrite up to 140 ppm as well as ascorbic acid and its sodium salt are also permitted. Smoke flavourings are prohibited.

The raw materials are prepared, minced, mixed, stuffed into the casing and tied. Fresh products are then dried; products sold cooked are pre-cooked and heat-treated. Production and packing take place in the defined area.

Origin & history

The area covers the provinces of Modena, Ferrara, Ravenna, Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milan, Monza-Brianza, Varese, Como, Lecco, Bergamo, Brescia, Mantua, Verona and Rovigo.

According to the specification, Zampone Modena comes from Modena and was later also made in other regions of northern Italy, to which the craft rules for pork products spread. Its origins go back to the 16th century. The skill of the producers has been passed down over generations; according to the specification, numerous literary sources attest to its reputation.