Salame cotto e Zampone

Cooked salame used to be made of scraps of lean pork meat, while the best cuts were used to make raw salame.

Nowadays this product is made of selected meat and rarely of second-best cuts.

The meat is minced quite finely and mixed with leg fat, pancetta, salt, spices and Marsala.

The mixture is then stuffed into a casing (cooked salame) or in pigskin (Zampino).

Once ready the product is boiled for over 10 hours, left to cool and vacuum-packed.

© 2006 Salumi Pernigotti

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