Cotechino Modena IGP (Protected Origin Designation) and Zampone Modena IGP Montorsi are prepared following the traditional recipe typical of Modena, which involves the use of only chosen parts of the pig.
Among the precooked product range, Montorsi also proposes Stinco and Cappelletto.


Production techniques. Zampone and Cotechino Modena are prepared by mincing the pork meat in a mincer. Trimming can be performed before this process, when required. All ingredients are mixed in machines under vacuum or at atmospheric pressure. The mixture thus obtained must be stuffed into natural or artificial casing to prepare Cotechino, and in a natural casing formed by the pig’s front leg complete with distal phalanx and tied at the top end to make Zampone.
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Notes: Product information and product pictures are for general information only. The availability of products to sale in each country and sales conditions are subject to confirmation.
Montorsi takes no responsibility for any mistakes, and reserves the right to make any amendment at any time without notice.