0901SF
Whole | 950gr

24,90

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0901SF

FRESH ZAMPONE

Whole | 950gr

24,90

Out of stock

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Pagamenti sicuri

Zampone is known for being among the tastiest sausages typical of Lombardy, but also for its connection to the Christmas tradition that comes from the peasant custom of sacrificing pigs during the holidays. 

The characteristic that makes this sausage particularly tasty, lies in the exclusively Italian raw materials used, and the still artisanal processing.

The mixture is composed of rind, lean meat and throat and is stuffed into the pig’s trotter, which gives it its typical shape. It is precisely this type of stuffing that makes Zampone a unique food, different from classic sausages such as salami, sausage and cotechino. 

For the latter, in fact, a natural casing obtained mainly from sheep and cattle is used. 

Zampone is a fresh product and should only be consumed after cooking. It is sold vacuum-packed and ready to cook once removed from the protective bag.

It is produced from 100% Italian meat only.

Ideal with mashed potatoes, lentils and duchess potatoes, it pairs perfectly with still, medium-bodied red wines, such as Bonarda dell’Oltrepò Pavese DOC wine. 

Store the Fresh Zampone in the refrigerator at a temperature between 0 and +4°C.

We recommend storing Zampone in its vacuum-packed bag until consumption.  Cook it no later than one week after opening.

 

Processing

The processing of Zampone is a process of artisanal wisdom handed down in the company for over three generations

The raw materials and the type of processing, allow it to reach a level of softness and digestibility usually difficult to achieve for this kind of dish. 

The production of the Zampone is similar to the one of Cotechino but differs from the latter in the type of casing.

Fresh Zampone is then vacuum-packed in order to reach a better and longer shelf life. 

 

Cooking method

Fresh Zampone requires long cooking and specific preparation. 

Below all the steps to follow for optimal results are provided:

1) place the Zampone in a pot with plenty of cold, unsalted water

2) once it starts boiling, continue cooking the sausage on low heat for about two hours 

3) when finished cooking, turn off the heat and remove the product from the cooking water.

4) let the Zampone rest and then cut it into slices. Serve hot. 

We recommend eating it accompanied by a lentil side dish or with mashed potatoes to further enhance the flavours.

Ingredients

Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250.

Ingredients

Italian pork, Italian rind, spolpo Italian pig heads, salt, marsala, flavourings and spices. Antioxidant: E301. Preservatives: E250.

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in the fridge. To be consumed after cooking after removing it from the bag. After opening, consume within 7 days. COOKING TIPS: Place the zampone in a pot with plenty of water, bring to the boil and cook for 3 hours
ON THE NOSE

Traditional spicy and fragrant aroma.

TO THE TASTE

Tasty with a slightly spicy aftertaste

THE RIGHT MOMENT

Accompanied by lentils for a traditional dish

THE RIGHT MATCH

Sparkling red wine, fresh, with a vinous, savory and dry taste: Lambrusco Mantovano DOC

Taste Notes
ON THE NOSE

Traditional spicy and fragrant aroma.

TO THE TASTE

Tasty with a slightly spicy aftertaste

THE RIGHT MOMENT

Accompanied by lentils for a traditional dish

THE RIGHT MATCH

Sparkling red wine, fresh, with a vinous, savory and dry taste: Lambrusco Mantovano DOC

NUTRITIONAL VALUES
Energy value
1636 kJ - 396 Kcal
Fat
36 g
of which saturated fatty acids
12 g
Carbohydrates
<1 g
of which sugars
0 g
Protein
18 g
Salt
3 g
NUTRITIONAL VALUES
Energy value
1636 kJ - 396 Kcal
Fat
36 g
of which saturated fatty acids
12 g
Carbohydrates
<1 g
of which sugars
0 g
Protein
18 g
Salt
3 g
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