📝 About This Recipe
A cornerstone of Italian festive cuisine, Zampone di Modena is a majestic stuffed pig's trotter that embodies the rich culinary heritage of Emilia-Romagna. This IGP-protected delicacy features a savory blend of ground pork, rinds, and warm spices, encased in the skin of the foreleg for a unique, gelatinous texture. Served traditionally over a bed of earthy lentils to symbolize prosperity, it is a soul-warming masterpiece of texture and deep, savory flavor.
🥗 Ingredients
The Star of the Dish
- 1 piece Zampone di Modena IGP (approx. 1 kg; if using a fresh/raw one, it requires soaking and long boiling)
The Traditional Lentils
- 400 grams Dried Castelluccio or Brown Lentils (rinsed and picked over)
- 1 medium Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 1 small Yellow Onion (finely diced)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 liter Vegetable Broth (hot)
- 1 sprig Fresh Rosemary (tied with kitchen string)
- 1 piece Bay Leaf (dried)
The Velvet Potato Purée
- 1 kg Yukon Gold Potatoes (peeled and cubed)
- 80 grams Unsalted Butter (cold and cubed)
- 200 ml Whole Milk (warmed)
- 50 grams Parmigiano Reggiano (freshly grated)
- 1 pinch Nutmeg (freshly grated)
- to taste Fine Sea Salt
👨🍳 Instructions
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1
If using a raw Zampone, soak it in cold water for 2-3 hours to soften the skin. Prick the skin in several places with a needle or toothpick to prevent bursting, then wrap it tightly in cheesecloth or a clean linen towel, tying the ends with kitchen twine.
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2
Place the wrapped Zampone in a large, deep pot and cover with cold water. Bring to a very gentle simmer; do not let it boil aggressively. Cook for approximately 3 hours, ensuring it remains fully submerged.
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3
While the Zampone simmers, prepare the lentils. In a wide saucepan, heat the olive oil and sauté the diced carrot, celery, and onion (the soffritto) over medium-low heat until soft and translucent, about 8-10 minutes.
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4
Stir the tomato paste into the soffritto and cook for 2 minutes until it darkens slightly. Add the rinsed lentils and stir to coat them in the aromatic oil.
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5
Add the rosemary sprig and bay leaf, then pour in enough hot vegetable broth to cover the lentils by 2 centimeters. Simmer gently for 30-40 minutes, adding more broth if they become too dry. The lentils should be tender but still hold their shape.
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6
For the potato purée, boil the cubed potatoes in salted water until very tender (about 15-20 minutes). Drain them well and let the steam evaporate for a minute.
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7
Pass the potatoes through a ricer or food mill into a clean pot. Over low heat, vigorously whisk in the cold butter cubes followed by the warm milk until the texture is silky and light.
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8
Finish the purée by folding in the Parmigiano Reggiano and a pinch of nutmeg. Season with salt and keep warm in a bain-marie or covered pot.
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9
Once the Zampone is cooked, carefully lift it from the water and let it rest for 5-10 minutes. This allows the internal juices to settle and makes slicing easier.
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10
Remove the twine and cloth. Cut the Zampone into thick rounds (about 1.5 - 2 cm thick). The skin should be soft and the meat inside moist and pinkish-red.
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11
To serve, create a generous bed of lentils on a large warmed platter. Arrange the Zampone slices overlapping on top of the lentils.
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12
Serve the potato purée on the side or in a separate bowl, garnished with a final drizzle of extra virgin olive oil if desired.
💡 Chef's Tips
Always prick the skin of the Zampone before cooking to allow excess fat to render out and prevent the skin from tearing. If using the 'pre-cooked' (precotto) vacuum-sealed version, simply boil it in its bag for 20-30 minutes as per package instructions; it is much faster but less artisanal. For the best lentils, do not salt them until the very end of cooking, as salt can toughen the skins of the legumes. Use a potato ricer rather than a blender for the potatoes to avoid a gluey, gummy texture. If the Zampone slices feel too fatty, you can briefly sear the cut sides in a non-stick pan for 30 seconds per side to crisp them slightly.
🍽️ Serving Suggestions
Pair with a sparkling red Lambrusco di Sorbara—its acidity and bubbles perfectly cut through the richness of the pork. Serve with a side of Mostarda di Cremona (candied fruit in mustard syrup) for a sweet and spicy contrast. A glass of dry Pignoletto or a bold Sangiovese di Romagna also complements the dish beautifully. Follow the meal with a simple citrus salad or a sorbet to cleanse the palate after the hearty fats of the meat.