Zampone dates, according to reliable sources in the sixteenth century and, particularly, appeared to Mirandola in the year 1511, when the troops of Pope Julius II laid siege to the city. On that occasion, the locals will engineer to bag the pork rind in inventing the sausage, and then in the legs, giving rise to the knuckle.
The distribution of this product in the surrounding areas began to be strongest in the late ‘700, when, with the development of the rural livestock types in semiintensive, some local butcher shops gave a semi-industrial structure.
How to consume
Zampone fresh to be eaten after prolonged firing, while the precooked requires a shorter period of heating. In both cases, it is eaten hot, combined with lentils, during the Christmas or cooked vegetables and mashed potatoes, the remainder of the year. The ideal combination for sparkling red wines such as, for example, Lambrusco.
How to preserve
It is marketed as fresh, dried, or baked product. In the latter case, the knuckle has a longer period of preservation through special packaging in airtight container that ensures the perfect maintenance of organoleptic characteristics.
How we make
The main ingredients are: striated muscles, fat pork, rind, salt, pepper, whole or in pieces, among the condiments are allowed wine, water, spices and herbs, and is very strict regulations prohibiting the use of additives, for example, polyphosphates.
The first stage of processing consists in grinding differentiated muscle and fat fraction (in mincer with holes of 7-10 mm diameter) and rind (holes 3-5 mm). Following the mixing of ingredients and then bagging in the casing of natural skin formed by the front leg of the pig. The fresh product is subjected to drying in hot air oven, the baked is packaged in sealed containers and heat-treated in an autoclave at a minimum temperature of 115 degrees centigrade.