Being an IGP product, Zampone Modena must only be produced in a well-defined area of the Po Valley, comprising Emilia-Romagna, lower Veneto with the provinces of Verona and Rovigo, and Lombardy with the provinces of Varese, Mantua, Brescia, Milan, Lodi, Como, Lecco, Bergamo and Pavia.
Zampone ingredients are pig rinds and cuts that can withstand long cooking plus the throat and the cheek lard, as well as the toughest parts of the shoulder.
All the meats are minced together but rind is minced separately as it has to be pulverised into very small pieces. The two minces are then mixed and seasoned with salt, pepper, wine and various spices - and finally stuffed into boneless pig trotters.
Zampone is traditionally eaten with lentils on New Year's Eve (their coin-like shape was reputed to ensure prosperity) but this kind of salami is also excellent with mashed potatoes, stewed potatoes or peas.
A more refined way of serving it is wrapped in puff pastry or even as stuffing for a roast duck or goose.