The protected geographical indication "Trotter Modena" is reserved for the delicatessen product that responds to the conditions and requirements of this specification.
Area of production
The "Trotter Modena" is obtained in the traditional processing geographically located throughout the territory of the following Italian provinces: Modena, Ferrara, Ravenna, Rimini, Forli, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milan, Varese, Como, Lecco, Bergamo, Brescia, Mantua, Verona and Rovigo.
The "Trotter Modena" is made up of a mixture of pigmeat obtained from striated muscles, pork fat, rind, salt, pepper whole and / or parts.
They can also be used: wine, water accordance with good technological, excluding those aromas of smoke and flavoring substances obtained by chemical synthesis, but not chemically identical to a substance naturally present in material of vegetable or animal origin, spices and plants aromatic, sugar and / or dextrose and / or fructose and / or lactose, sodium nitrite and / or potassium to the maximum dose of 140 parts per million, ascorbic acid and its sodium salt, monosodium glutamate.
The obtained mixture is stuffed into natural or artificial casings made from the front limb skin covering the complete pig of the distal phalanges and tied at the upper end.
The preparation of "trotter Modena" must be carried out with the grinding in a mincer with molds with holes measuring between 7-10 mm for the surroundings of muscle and fat and molds with holes measuring between 3-5 mm rind .
This can be preceded by a possible roughing.
The kneading of all the components is carried out in a vacuum machine or at atmospheric pressure.
The resulting mixture should be natural sausage casing formed from the lining of the foreleg of the pig full of the distal phalanges, and tied at the top end.
The "Trotter Modena" may be sold, after drying, or as a fresh product, after heat treatment, as a cooked product.
The "Trotter Modena" fresh must be eaten after prolonged cooking to ensure the achievement of the typical organoleptic characteristics.
When sold fresh, the "trotter Modena" is subjected to drying in hot air oven.
When the marketed cooked "Zampone Modena" may be subjected to precooking generally in water.
It is packaged in airtight containers suitable for subsequent heat treatment.
The packaged product is subjected to heat treatment in an autoclave at a minimum temperature of 115 ° C for a time sufficient to ensure the stability of the commercial product under the conditions recommended.
The designation of the Protected Geographical Indication "Trotter Modena" is untranslatable and must appear on the label in clear, indelible, clearly distinguishable from any other wording that appears on the label and be immediately followed by the words "Protected Geographical Indication" and / or the abbreviation "IGP".
It is forbidden to add any description not expressly provided.
However, it is permitted to use indications that refer to names or company names or brand names provided they have no laudatory purport and such as to mislead the purchaser.
The "Trotter Modena" is sold whole: if fresh, bulk or packaged, if cooked, place in airtight containers suitable.
The Italian text is taken from:
Production regulations - trotter Modena
Photo by: Carmelita Caruana
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