Prosciutto
Prosciutto is ham made from a pork’s hind leg and is preserved by salting, curing or cooking. The salting of cooked ham is done by inserting an infusion made of salt, sugar, spices, and herbs with a mechanical syringe into the pork meat.
Flavors and skills of Italian tradition
Mortadella
Mortadella is originally from Bologna. It is prepared with finely minced meat, mixed with small cubes (1 cm in size) of lard from the jowls, grounded and finally seasoned with spices, pepper, and small amounts of garlic.
Zampone sausage
The invention of zampone (boiled sausage) is a tale that brings us to the dark times of 1511 when the area of Mirandola – a town a few kilometres away from Modena, was under siege by Pope Giulio della Rovere’s troups.
Area of Castelnuovo Rangone
Castelnuovo Rangone is located in the flatlands surrounding Modena, 13 km from the city’s center and near the Apennine mountains.
Bibliography
Orientation works, History of nutrition, Food in the Middle Ages, Nutrition between the eighteenth and nineteenth centuries and History of food consumption.
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