Lo Zampone di Modena, from its sad origins to the joy it brings to the table

Émile Zola used to say that the Zampone di Modena is “a dish that brings joy to sad souls”. Indeed, this ancient dish is the emblem of dynamic Modenese and Emilian cuisine. Yet, the Zampone originated from a rather sad occasion for the citizens of Mirandola. 

 

The ancient medieval town in 1511 had to endure the invasion of the papal troops of Julius II della Rovere. Giovanni Pico, Count of Mirandola, was loyal to France, the antagonist of the Roman papacy. It was winter and it was the time for pig slaughtering: the citizens knew that all their possessions would be looted by the troops, and logically, the meat from the pigs would also disappear with them. Pico's cook had an idea: they would grind the pork meat and stuff it into the skin of the legs. Only in this way could they save the product and also preserve it for a sufficient period of time until the papal forces had left. 

 

Thus, the Zampone di Modena was born, which today represents one of the most beloved delicacies by Italians especially during the end-of-year festivities, particularly during the New Year's Eve dinner with lentils. It is said to be a lucky dish and certainly is a dish that brings joy and pleasantness. Very flavorful, spicy, creamy, enveloping, and with its typical fatness that leads to always choosing traditional Modenese wines to accompany it, such as the Lambrusco.

At Spaghetti & Mandolino, we choose our zamponi from Pedrazzoli, a pork butcher that has maintained the production tradition unchallenged. 

 

There is the conventional Zampone, made with pigs raised on owned farms and slaughtered on-site, and with always owned controlled cereals. In practice, it is a quality guarantee as it maintains a complete supply chain, from genetics to the distribution of the final product.  

 

There is also the Zampone Primavera BIO, which comes from animals raised in the wild among the Modenese hills owned by the family, fed only with controlled and certified organic foods, and finally slaughtered according to animal respect procedures. 

 

We also recommend the beautiful package of the Cantone, the steamed precooked Zampone with a jar of classic mostarda mantovana, as a gastronomic gift. The packaging alone is worth it, but here the meat is excellent, coming from the Q+ line of Pedrazzoli, with heavy pigs raised in the wild. 

 

Make your choice starting tonight… and don’t forget that, without zampone, even the festivities would be sadder!