Zampone di Modena IGP

Modena, Emilia-Romagna

The Modena classic Zampone

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.

Source: ISMEA

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

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Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

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Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


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Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

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DOP Parma Italy
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Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy