Spalla cotta di San Secondo
Zampone Modena IGP
Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma. It takes its name from the ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
For a long time, the word speck referred to lard, from the Latin lardum, meaning the fat part of the pig.
Tags: Spring, Summer, Autumn, Winter, 15 minutes, Meat and sausages, Trentino Alto Adige, 20 minutes
Zampone of Modena is made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat and ...
Tags: Winter, Emilia Romagna, Meat and sausages