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Modena, Emilia-Romagna Techniques

2 techniques from Modena, Emilia-Romagna cuisine

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Modena, Emilia-Romagna

Cotechino Modena IGP con Lenticchie

Modena, Emilia-Romagna

Modena's fresh pork sausage — cotechino — made from pork rind, fat, and lean meat with cloves, nutmeg, cinnamon, and white wine. Cotechino must be poached at a gentle simmer (never boiled) for 2–3 hours in its natural casing until the rind-enriched filling becomes gelatinous and unctuous. Traditionally served on New Year's Eve with Castelluccio or Beluga lentils as good luck — the lentils symbolise coins. The pair is complementary: the gelatinous pork richness against the earthy firm lentils.

Emilia-Romagna — Cured Meats & Salumi →

Zampone di Modena IGP con Salsa Verde

Modena, Emilia-Romagna

Modena's whole pig's trotter stuffed with the same cotechino mixture — coarsely ground pork, rind, and seasoning including nutmeg, clove, and cinnamon — braised in the casing of the foot itself. Zampone has more gelatin than cotechino because the foot's collagen enriches the surrounding liquid during poaching. Poached at sub-boiling temperature for 3–4 hours, then sliced to reveal the marbled cross-section. The salsa verde is not the Ligurian pesto version but the Emilian coarse herb sauce with capers, anchovy, and vinegar.

Emilia-Romagna — Cured Meats & Salumi →