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Salumi

The people of Modena have a very close relationship with a tame, unpretentious animal: the pig...

 

In the past when farming was the most popular profession, raising pigs meant having a secure future. In fact survival for a good part of the year was guaranteed with the products produced from slaughtering pigs. Nothing was thrown out which contributed its importance for keeping the Modena folk fed. This is why our tradition is rich with dishes derived from pork, such as zampone and cotechino which are always eaten with lentils on New Year's Eve. Other specialties include mortadella, salami from the mountain region, ciccioli and prosciutto aged for 11 months, giving it a more bold and characteristic flavor than that of Parma.

SAP Pesto Lardo Tigelle

"Pesto Montanaro" is a traditional country product obtained by grinding pork fat and seasoned with fresh minced garlic and rosemary. "Pesto Montanaro" is very fragrant and has a distinctive aroma found in Frignano, an area in the Modena Apennines.

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SAP Lard Pancetta Tigelle

"Lardo & Pancetta", also known as Pesto Modenese from the Modena Apennines, is an essential element when eating tigelle. Spread it on an open, hot tigelle with a generous sprinkling of Parmigiano Reggiano. Close the tigelle to let the filling melt to enjoy this classic culinary tradition of Modena.

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SAP Zampone Gourmet3

Zampone - SAP Salumificio Artigianale Pavullese

Zampone (precooked) boxed approx. 1kg - 2.2 lbs

"Zampone" is a product deeply rooted in Modena's culinary tradition. It is prepared using lean cuts of pork and rind. The meat is ground together and mixed with salt, pepper and various spices such as mace, cinnamon, cloves and ginger. The entire mixture is then stuffed into the skin of the pig's foreleg.

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SAP Zampone jute sack4

Zampone - SAP Salumificio Artigianale Pavullese

Zampone (precooked) in a jute sack approx. 1kg - 2.2 lbs

"Zampone" is a product deeply rooted in Modena's culinary tradition. It is prepared using lean cuts of pork and rind. The meat is ground together and mixed with salt, pepper and various spices such as mace, cinnamon, cloves and ginger. The entire mixture is then stuffed into the skin of the pig's foreleg.

Details »
SAP Cotechino Gourmet5

Cotechino - SAP Salumificio Artigianale Pavullese

Cotechino (precooked) boxed approx. 500 g - 1 lbs 10oz

Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.

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SAP Cotechino Jute Sack3

Cotechino - SAP Salumificio Artigianale Pavullese

Cotechino (precooked) in a jute sack approx. 500 g - 1 lbs 10oz

Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.

Details »