Zampone Chiantigiano

Chianti (Siena), Tuscany

Zampone Chiantigiano – Photo & text ARSIA

1. Product Name:
Zampone Chianti

2. Synonyms:

3. Description of product:
Zampone bagging you get different parts of the pig in the skin of the leg.

4. Territory concerned to the production:
It is produced in the province of Siena, particularly in Chianti.

5. Production note:

6. Description of processes:
For the packaging of meat are used knuckle head, rind and fat of the pig. The meat is chopped, seasoned with spices, salt and pepper and then bagged. Occurs from November to January.

7. Materials, equipment and premises used for the production:
s Cutting tools
s choppers
s bagging
s Local processing
s cell cooling

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
It is a product that is consumed traditionally in the Christmas period, combined with lentils, herbs, baked or mashed potatoes. The packaging is also very typical, because the pig’s feet stuffed into the skin of a boneless pork leg.

9. Production:
Zampone Chianti is marketed by a single producer in the province of Siena, via direct sales company, is then spread within the local area. The quantity produced is variable depending on season and demand. The most obvious problem for a production growth of this product are finding labor and, especially, fear, by operators of the compromise craftsmanship.