Zampons
Zampone di Modena ( Italian "big foot") is a stuffed pig's foot from the kitchen of the Italian Emilia-Romagna with a protected designation of origin . It is cooked and served in slices with side dishes such as mashed potatoes and white beans or lentils . It is part of the bollito misto and, like cotechino , is eaten in many parts of Italy mainly on New Year's Eve , but also on Christmas and New Year's .
According to tradition, this type of preparation originated when in 1510, during the siege of the city of Mirandola by Pope Julius II, the intestines ran out to cook meat. So they grabbed hollow pig's feet without further ado, which has remained to this day.
For the production of Zampone are first Schwarte , shoulder , jaw and knuckle of pork minced and seasoned. This sausage meat is then filled into the boned pork foot with foot and claws and lightly cooked and dried in a special oven, which also preserves it.
Before serving, the zampone is soaked in water for about twelve hours, pierced several times and gently cooked for several hours.
Individual evidence
- ^ History of the Zampone ( Memento from May 19, 2015 in the Internet Archive ). In: Modena's Traditional Food Products, accessed January 10, 2011 (Italian)
