The same dough from Cotechino is bagged inside the skin of the pig’s foot and stitched in the upper part. It needs to boil in water over low heat for 3/4 hours. Available both pre-cooked and raw.
- Packaging: Vacuum
- Weight: 1.2 Kg
Ingredients: pork meat, pork rind, salt, spices and natural flavourings. Preservatives: sodium nitrite.
Nutritional value:
Energy value ki 1279 – kcal 308
Fats 24 g of which saturated fat acids 7,9 g
Carbohydrates 0 g of which sugar 0 g
Proteins 23 g Salt 1,8 g
Approximate weight of the finished product
Zampone 1.2 kg
Chemical physical features Aw <0,95 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x104ufc/g
Enterobacteriaceae: <1,0x102 ufc/g
Escherichia coli: <1,0x101 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 40÷50%
Ashes: 2÷4%
Proteins: 20÷30%
Lipids: 25÷35%
Packaging Whole, half and cuts: vacuum-sealed
Shelf-life Vacuum-sealed: 6 months
Tag Present
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed baked Zampone can be stored in the fridge for six months, once opened and heated it must be consumed within a few days
How to prepare:
We suggest heating the baked Zampone inside its vacuum sealed packaging.
Submerge it in a pot of water and let it cook very slowly for around 2 hours.
Serve it in thick slices.
