What is zampone sausage?

An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig’s foot. This sausage can be eaten as an appetizer or cut into round slices and served as a main ingredient to a meal.

What is the difference between cotechino and zampone?

Cotechino or Zampone? Zampone is made from selected pork meat combined with rind and flavored with pepper, nutmeg, cinnamon, cloves and wine. Cotechino is made of noble parts of pork and rind: the meat is minced and flavored with herbs and spices, then stuffed into bowel.

What is zampone in Italian?

Noun. zampone m (plural zamponi) in Italian cookery, stuffed pig’s trotter with spicy ground pork, usually dried and cured, often served with lentils.

Where does zampone come from?

Traditionally, zampone is the lower leg, or ‘trotter’ of the pig with the central bone removed, while cotechino is made from filling the intestines. The meat and rind stuffed into leg and intestine alike is the same: cheek, shoulder, neck and head; along with various fragrant spices.

How do you eat Zampone?

Zampone Today Come serving time, remove it from the water, slice it into half-inch rounds, and eat it at once with lentils because it’s not good cold (nor does it reheat well). When eating a zampone one generally eats everything including the rind, which takes on a delightful gelatinous consistency.

What do you serve with Zampone?

In Modena, it is tradition to eat Zampone on New Year’s Eve with a side dish of lentils or kidney bean stew, in addition to mashed potatoes or spinach mixed with butter and Parmigiano Reggiano. The Cotechino is universally recognized as the father of the Zampone.

Is mortadella a bologna?

Mortadella is not baloney. It is a key product of Bologna, Italy; however, and it is a cooked finely ground pork product studded with cubes of fat and often flavored with peppercorns or pistachio nuts. Cylindrical or oval in shape, mortadella can weigh as much as 220 pounds.

Does mortadella have horse meat?

The meat in Mortadella is usually pork. But, the sausage can also be made from a mixture of pork and beef, and even pork, beef and horse.

Is mortadella bad for cholesterol?

100g of mortadella are worth 288 calories, a lower count than a plate of pasta, and approximately the same as mozzarella fiordilatte. There are only 60-70mg of cholesterol in 100g of mortadella, just the same as white meat. The content of salt is also negligible.

What’s the difference between cotechino and zampone?

Considered the father of Zampone, “Cotechino” is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig’s foreleg as with Zampone.

Where does the legend of the Zampone come from?

The Zampone (pig’s feet) is a perfect example. Its legend is skillfully interwoven with history. It seems that its birth dates back to 1511, when the papal troops of Pope Julius II della Rovere besieged Mirandola which is located near Modena.

What kind of meat is Zampone Modena made of?

Zampone of Modena is made from the front trotter of a pig which is stuffed with a mixture of lean meats, belly, back skin, back fat and boiled before consumption. In 1510 the people of Modena formed an alliance with Venice what deeply offended Pope Giulio II, also known as “the Warrior Pope.”

What is zampone sausage? An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig’s foot. This sausage can be eaten as an appetizer or cut into…