Typical Italian cured meats: Zampone di Modena PGI

Typical Italian cured meats: Zampone di Modena PGI

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Zampone di Modena PGI

PGI recognition: Reg. CE n.590 / 99.
Production area: same area as the Cotechino of Modena (as well as in Emilia Romagna, in the regions of Tuscany, Lazio, Marche, Piedmont, Lombardy, Veneto and also in the province of Trento).

Legend has it that its birth was due to a siege that the city of Modena underwent in the 16th century by Julius II. Limpasto is practically the same as Modena Cotechino.
Lean and fatty pork is used, coarsely ground, then combined with pork rind, very finely chopped instead.
Everything is then salted, spiced and flavored with aromatic herbs, worked with wine and preservatives allowed by law, then stuffed into the skin of the front leg of the pig, well cleaned, scraped and washed thoroughly. Unlike other types of cured meats it needs a long cooking before consumption. On sale outside the area of ​​origin especially during the Christmas period, there are also sterilized pre-cooked dishes, appreciated because they allow to shorten the preparation times. Contrary to popular belief, zampone is a balanced food. Classic is its pairing with lentils, it also goes well with chickpeas, beans and potatoes. There is also a version that sees it cooked directly in boiled and pressed potatoes.

Route 4, Pal. Q8, Milanofiori
20089 Rozzano (MI)
Tel. 02/8925901
Fax: 02/57510607

Zampone di Modena PGI

Production specification of the Protected Geographical Indication Zampone Modena

Ruling 9 April 1999 - GURI n. 91 of April 20, 1999
(Registration in the Register of protected designations of origin and protected geographical indications pursuant to EC Reg. No. 590/99)

Article 1
The protected geographical indication Zampone Modena is reserved for the delicatessen product which meets the conditions and requirements established in this production specification.

Article 2
Production area
Zampone Modena is obtained in the traditional processing area geographically identified in the entire territory of the following Italian provinces: Modena, Ferrara, Ravenna, Rimini, Forlì, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milan, Varese, Como, Lecco, Bergamo, Brescia, Mantua, Verona and Rovigo.

Article 3
Raw material
Zampone Modena is made up of a mixture of pigmeat obtained from striped muscles, pork fat, rind, salt, whole and / or chopped pepper.
They can also be used: wine, water according to good industrial technique, flavors with the exception of those of smoking and flavoring substances obtained by chemical synthesis, but not chemically identical to a substance naturally present in a product of plant or animal origin, spices and plants aromatics, sugar and / or dextrose and / or fructose and / or lactose, sodium nitrite and / or potassium at a maximum dose of 140 parts per million, ascorbic acid and its sodium salt, monosodium glutamate. The obtained mixture is stuffed into natural or artificial wraps consisting of the skin lining of the front limb of the pig complete with the distal phalanges and tied to the upper end.

Article 4
Processing method
The preparation of the Zampone Modena must be carried out with mincing in a meat grinder, with molds with holes between 7-10 mm in size for the muscle and fat fractions and with molds with holes between 3-5 mm in size for the rind. This operation can be preceded by a possible roughing.
The mixing of all components is carried out in vacuum or atmospheric pressure machines. The mixture thus obtained must be stuffed into the natural envelope consisting of the covering of the front limb of the pig complete with the distal phalanges and tied to the upper end.
The Zampone Modena can be marketed, after drying, as a fresh product or, after a suitable heat treatment, as a cooked product. Fresh Modena Zampone must be consumed after prolonged cooking to ensure the achievement of the typical organoleptic characteristics referred to in art. 5. When sold fresh, Zampone Modena is dried in a hot air oven.
When marketed cooked, Zampone Modena can be pre-cooked generally in water. It is packaged in airtight containers suitable for subsequent heat treatment. The packaged product is subjected to heat treatment in an autoclave at a minimum temperature of 115 ° C for a time sufficient to guarantee the stability of the product in the recommended commercial conditions.

Article 5
The cooked Zampone Modena, upon release for consumption, has the following organoleptic, chemical and chemical-physical characteristics:

Organoleptic characteristics
- Consistency: the product must be easily sliced ​​and hold the slice.
- Appearance when cut: the slice is compact with uniform grain size.
- Color of the slice: rosy tending towards uneven red.
- Taste: typical taste.

Chemical and chemical-physical characteristics of the dough
- Total proteins: min. 17%;
- Fat / protein ratio: max 1.9.
- Collagen / protein ratio: max. 0.5.
- Water / protein ratio: max 2.70.

Article 6
Without prejudice to the competences attributed by law to the official veterinary surgeon (U.S.L.) of the establishment - who, pursuant to chapter IV, controls the production of legislative decree 30 December 1992, n. 537, ascertains and, by means of an adequate inspection, checks that the meat products meet the production criteria established by the producer and, in particular, that the composition really corresponds to the label's indications, being attributed this function especially in the case in which the commercial name referred to in Chapter V, point 4 of the aforementioned legislative decree is used (the commercial name followed by the reference to the national standard or legislation that authorizes it) - supervision for the application of the provisions of this production specification is carried out by the Ministry of Agricultural, Food and Forestry Resources, which can avail itself, for the purposes of supervising the production and trade of the Zampone Modena of the Meat Industry Association or of a body set up for this purpose by producers, in accordance with the provisions art. 10 of EEC regulation no. 2081 of July 14, 1992.

Article 7
Designation and presentation
The designation of the Zampone Modena Protected Geographical Indication is untranslatable and must be affixed on the label in clear, indelible characters, clearly distinguishable from any other writing that appears on the label and must be immediately followed by the mention Protected Geographical Indication and / or by the initials I.G.P ..
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed provided they do not have a laudatory meaning or are such as to mislead the buyer.
Zampone Modena is sold whole: if fresh, loose or packaged, if cooked, in suitable airtight packs. The packaging operations must take place, under the supervision of the control structure indicated in art.6, exclusively in the production area indicated in art. 2.

Video: Italian Genoa Salami Step by Step Instructions (August 2022).