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Thick slices of zampone modenese fanned over stewed lentils on a ceramic plate with broth pooled at the rim

Zampone Modenese: The Slow-Simmered Italian Classic

Whole zampone modenese, soaked, pricked, and simmered nearly 4 hours until tender, served thick-sliced over lentils.
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Prep Time 2 hours 15 minutes
Cook Time 4 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian (Emilia-Romagna)
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Zampone
  • 1 zampone modenese, raw whole (900 g to 1 kg); use precotto version if unavailable, see notes
  • cold water about 4 liters; enough to cover the zampone by 5 cm
  • 2 bay leaves
  • 6 black peppercorns whole
  • kitchen twine as needed
  • 1 cheesecloth large piece
For the Lentil Side
  • 2 tbsp olive oil
  • 1 yellow onion small; finely chopped
  • 1 carrot small; finely chopped
  • 1 celery stalk finely chopped
  • 300 g dried brown lentils Castelluccio if available
  • 1 tbsp tomato paste
  • 750 ml vegetable broth
  • salt to taste
  • black pepper to taste

Method
 

Prepare and Simmer the Zampone
  1. Soak the raw zampone in a bowl of cold water for 2 hours to soften the skin. Skip this step if using a precotto (pre-cooked) zampone.
  2. Drain and prick the skin all over with a trussing needle or skewer, 30 to 40 times, so trapped fat can escape while it cooks.
  3. Wrap the zampone tightly in cheesecloth and tie both ends with kitchen twine to help it hold its shape.
  4. Place it in an 8-quart / 7.5 L stockpot and cover with cold water by 5 cm / 2 inches. Add the bay leaves and peppercorns.
  5. Bring the water to a bare simmer over medium heat, just a few bubbles breaking the surface, then reduce heat to low. Cover partially and cook for 3.5 to 4 hours, topping up water as needed, until an instant-read thermometer reads 74 C / 165 F in the thickest part and a skewer slides through with no resistance.
  6. Turn off the heat and let the zampone rest in the cooking liquid for 15 minutes before lifting it out.
Cook the Lentils
  1. About 30 minutes before the zampone is done, heat the olive oil in a 3-quart / 2.8 L saucepan over medium heat. Add the onion, carrot, and celery and cook for 5 to 6 minutes until soft and fragrant.
  2. Stir in the lentils and tomato paste, then pour in the vegetable broth. Bring to a simmer and cook for 25 to 30 minutes until the lentils are tender but still hold their shape.
  3. Season the lentils with salt and pepper to taste.
Slice and Serve
  1. Unwrap the zampone and cut it into rounds about 1.5 cm / 0.6 inch thick.
  2. Spoon the warm lentils onto plates, top with sliced zampone, and ladle a little of the cooking broth over the top before serving.

Notes

  • Buy a raw zampone for the traditional 4-hour simmer, precotto versions only need 25 to 30 minutes.
  • Don't rush the simmer, a rolling boil splits the skin.
  • Rest sliced zampone in broth if not serving right away, it stays moist.
  • Start the lentils about 3 hours into the zampone's cook time so both finish together.