History, tradition and territory
The origin of Zampone Modena PGI dates back to the beginning of the 15th century, and the celebrity of this product comes from numerous literary testimonies. According to some historians, in 1511 the inhabitants of Mirandola (in the province of Modena), began to stuff the meat first in the rind, then in the pig’s trotters, during the siege of the city by the troops of Pope Julius II. The Zampone Modena PGI is produced within the traditional territory of production according to the original and classic recipe.
Zampone Modena PGI consists of a mixture of pork meat obtained from striated muscles, pork fat, rind, salt, and pepper. The minced raw materials pass into a kneader where they are mixed and flavored with salt and spices and then stuffed into the pig’s trotter. The last stage is drying in stoves, which can be followed by a cooking and sterilization treatment in vacuum packs that guarantee a longer shelf life of the product. The production regulation of Zampone Modena PGI provides that precise quality characteristics are respected as well as for the ingredients, also for the taste, the color and even the minimum protein and the maximum fat contained.