/ Typical products / Cured meats / Cotechini and Zamponi / Typical products / Cured meats / Cotechini and ZamponiWelcome to the section dedicated to Zamponi and Cotechini, real symbols of the holidays on our tables. Highly energetic foods are usually eaten during the winter cold. Our zamponi and our cotechini all come from excellent and certified companies, and have been carefully selected by our experts to ensure that you can have only the best of Italian pork production on the table. #39
Spaghetti & Mandolino has always been synonymous with quality and speed: in fact, we guarantee you a standard packaging that preserves all the characteristics and organoleptic properties of the product, and a fast shipment by express courier to allow you to have these flavors on the table in a
very short time.
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The history of Zampone is also part of Modena's history: it first appeared in Mirandola during the siege of Pope Julius II. The locals, to hide the pigs from the invaders, slaughtered them and put the minced meat in the legs. The particular shape of Zampone and the softness that this type of container guaranteed has remained to this day. Emile Zola was very fond of it and used to say: “if you want joy, zampone brings happiness to a sad soul!”
Cotechino also seems to be a classic of the Modena tradition, but the origin, in truth, is a sort of dispute with the Friulians, who claim its invention. Certainly, the art of putting meat in a casing for preservation is a very ancient practice linked to the tradition of butchers, even Celtic ones. In Italy, it became a true poor sausage: it was commonly consumed with minestrone and with legume soup (we have dedicated an in-depth study on the cooking of cotechino).
Due to their succulence, zampone and cotechino require a particularly degreasing wine, and the absolute best is Lambrusco. They pair excellently with the classic Mostarda Mantovana and of course with lentils.
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