Zampone Modena PGI

Production Area

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Zampone Modena PGI is a raw or pre-cooked charcuterie product made from pork and pork rind.

Production Method

Zampone Modena PGI is made from a mixture of pig meat obtained from striated muscles, pork fat, rind, salt and whole or ground pepper. The meat is ground in meat mincers with molds that have holes of 7-10 mm for the muscular parts and 3-5 mm for the rind. The mince is mixed in a vacuum or atmospheric pressure machine, together with salt and/or wine, water, spices and aromatic plants. The mixture is inserted into natural casings made from the skin of the anterior limb of the pig, complete with the distal phalanges, and tied at the top. The final product can be sold fresh or cooked. In the first case, it is subject to a drying process, in the second, it is pre-cooked in water.

Appearance and Flavour

Zampone Modena PGI has the typical shape of a pig’s anterior trotter. It has a soft consistency and the slices are compact, with uniform grain and a pinkish to red colour. The flavour is characteristic, with a very strong and aromatic taste.

Production Area

The production area of Zampone Modena PGI is within the entire territory of the Emilia-Romagna region; the territory of the provinces of Cremona, Lodi, Pavia, Milan, Monza and Brianza, Varese, Como, Lecco, Bergamo, Brescia and Mantua in the Lombardy region; the provinces of Verona and Rovigo, in the Veneto region.

History

The origins of Zampone Modena PGI date back to 1511, when the citizens of Mirandola (in Modena) were besieged by the army of Pope Julius II della Rovere, and decided to slaughter the pigs so that they would not be taken. At first they packed the meat into the rind, creating the Cotechino, and later into the pig trotters, thereby “inventing” Zampone. The product was extremely successful and started being sold in the neighbouring markets at the beginning of the XVIII century, also thanks to the growth in production by historic charcuterie like Frigeri and Bellentani.

Gastronomy

Fresh Zampone Modena PGI should be stored in the fridge and must be well cooked before serving. Pre-cooked Zampone Modena PGI, packaged in airtight containers and heat treated, can be stored at room temperature for a longer period of time. It requires a shorter cooking time, generally from 15 to 20 minutes. Zampone Modena PGI is served hot and sliced, together with lentils or stewed white beans, spinach, mashed potatoes and apple sauce, traditionally over Christmas and New Year. However, it can be enjoyed year-round with stewed white beans, spinach and butter, potato puree and apple sauce. Among the various recipes to try are “Zampone Modena on a bed of orange-fragranced cabbage with Aceto Balsamico di Modena PGI” and the particularly original “Zampone Modena PGI with Thai spaghetti, vegetables and soybeans, with an oyster and sesame seed sauce”. It should be paired with sparkling red wines such as Modena’s classic Lambrusco PDOs.

Marketing

The product is marketed as Zampone Modena PGI. It is sold fresh, both packaged or unpackaged, or pre-cooked and in suitable watertight packs. In both cases, it is sold year-round, in a single piece with an approximate weight of 1 kg.

Distinctive Features

The use of smoking aromas, or other aromas obtained by chemical synthesis, is not permitted during the production process of Zampone Modena PGI. It has a high content of proteins, unsaturated fats (in respect to saturated fats), vitamins B and minerals such as iron and zinc.

REFERENCE BODY

INSPECTION BODY

Agricola Tre Valli

Via Venezia, 228
San Daniele del Friuli (UD)
Tel: +39 0432 956411
Email:

Ferrari Erio & C.

Via Canaletto Nord 565/A
Modena (MO)
Tel: 059.310015
Sito Web:

FUMAGALLI INDUSTRIE ALIMENTARI S.p.A.

Via Briantea, 18
Tavernerio (CO)
Tel: 031 557111
Email:
Sito Web:

Giuseppe Citterio

Corso Europa 206
Rho (MI)
Tel: 02.935161
Sito Web:

GOLFERA S.p.A.

Via dell'industria 6/8
Lavezzola (RA)
Tel: 0545 80615
Email:
Sito Web:

GRANDI SALUMIFICI ITALIANI S.p.A.

Strada Gherbella, 320
Modena (MO)
Tel: 059 586111
Email:
Sito Web:

INDUSTRIA SALUMI SIMONINI SPA

Via per Modena, 176
Castelvetro di Modena  (MO)
Tel: 059 702553
Email:
Sito Web:

LA FELINESE SALUMI S.p.A.

Via A.Moro, 4/A
Felino (PR)
Tel: 0521 837 711
Email:
Sito Web:

Levoni

Via Aonedis 15
San Daniele del Friuli (UD)
Tel: +39 0432 956265
Email:

NEGRINI SALUMI S.p.A.

Via Alberelli, 28
Renazzo (FE)
Tel: 051 6850011
Email:
Sito Web:

Salumificio Ceriani

Via Fermi 296
Uboldo (VA)
Tel: 02.96789071
Sito Web:

Salumificio Franceschini Gino & C.

Via dei Marmorari 38
Spilamberto (MO)
Tel: 059.784037
Email:
Sito Web:

Salumificio Fratelli Beretta

Via Fratelli Bandiera 12
Trezzo sull'Adda (MI)
Tel: 02.909851
Sito Web:

Salumificio Mec Palmieri

Via Canaletto 16/A
San Prospero (MO)
Tel: 059.908829
Sito Web:

Salumificio Vecchi

Via Gualinga 20/A/B
Castelnuovo Rangone (MO)
Tel: 059.535319
Sito Web:

Veroni

Via Saltini 15/17
Correggio (RE)
Tel: 0522.635311
Sito Web:

Villani

Via Zanasi 24
Castelnuovo Rangone (MO)
Tel: 059.534411
Sito Web:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 810,129.00 7.5 -
2015 1,224,957 10 -
2014 1,385,543 11 -
2013 1,457,951 10 -
2012 1,435,607 10 -
2011 2,015,103 12 -
2010 2,040,711 14 -
2009 2,015,197 13 -
2008 1,941,849 11 -
2007 2,341,925 13 -
2006 2,623,120 14 -