Zampone is a pork-based delicacy, a close relative of cotechino, typical of the Christmas holidays.
The only difference between zampone and cotechino is the casing: cotechino is wrapped in the pig's gut, while zampone is placed in the hog's leg that has been emptied and boned.
What makes Pork Zampone special?
The shape of the Zampone is typical of the pig's foreleg. It has soft texture and when cut, the slices are compact, uniform and pinkish color tending to red. The flavor is distinctive, with a very intense and aromatic taste.
Zampone's origins date back to 1511: the citizens of Mirandola, besieged by the army of Pope Julius II della Rovere, decided to slaughter pigs to save them from pillage and to stuff the meat first in the rind, giving rise to cotechino, and later in the pigs' feet, creating zampone. The resulting product was highly successful.
A small workshop in Diolo di Soragna where everything the pig has to offer is produced. The artisanal production process strictly follows the Consortium's specifications and the aging process takes place in humid and ventilated cellars, typical of the Parma lowlands, where it develops unmistakable flavors and aromas.
Ingredienti: Carne di suino, sale, pepe, vino, aglio, aromi. Conservante: nitrito di sodio (E250)
Modalità di conservazione: conservare tra 0° e 4°C
Valori nutrizionali medi per 100g: energia 1096kJ/ 262 kcal, grassi 17,5g, di cui acidi grassi saturi 5,45g, carboidrati 2,6g, di cui zuccheri 0g, proteine 23,7g, sale 1,7g.
Ragione sociale e indirizzo: Salumificio Squisito s.r.l. via Azzali 67 Diolo di Soragna (Parma)
Bollo ce: IT G5E4M CE
Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO