Zampanella, also known as Zàmpanèla, is a traditional cured meat product from the Emilia-Romagna region in Italy. It is made from pork belly, which is seasoned with salt, pepper, and other spices, and then cured for several months. The result is a flavorful and tender meat that is often enjoyed sliced thinly and served as an appetizer or in sandwiches.
Zampanella can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. In Bologna, you can find it at specialty food stores such as Salumeria Simoni and Tamburini. In Modena, it is available at Albinelli Market and Salumeria Giusti. In Parma, you can find it at La Prosciutteria and Salumeria Garibaldi.
One popular way to enjoy Zampanella is in a simple sandwich. Take a fresh baguette or ciabatta roll and slice it open. Spread some mayonnaise or mustard on one side, and layer thinly sliced Zampanella on the other. Add some fresh arugula or lettuce for crunch, and enjoy!
Zampanella has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products that have a long history and are produced using traditional methods. The specifications for Zampanella include using only pork belly, seasoning with salt, pepper, and spices, and curing for a minimum of three months.
Sources:
– “Zampanella: un salume tipico dell’Emilia-Romagna” – www.gustissimo.it
– “Zampanella” – www.prodottitipiciemiliaromagna.it