INGREDIENTS:
• 1 PGI Zampone of Modena
• 120 gr of shredded PDO Parmigiano Reggiano
• 1 glass of Aged PGI Balsamic Vinegar of Modena del Duca

PREPARATION:
Put the PGI Zampone of Modena in cold water for at least 12 hours so to soften the external skin and to not having it breaking during the cooking. Remove it from the water and have some small punctures with a fork and cook for 4 -6 hours on a slow fl ame. As an alternative pre-cooked Zampone can be used, because they don’t need such a preparation. Prepare the Royal Sauce: mix well the shredded PDO Parmigiano Reggiano and the Aged PGI Balsamic Vinegar del Duca and work it in a double saucepan until it has become a homogenous cream. Put aside the Zampone from the cooking water, display on a serving plate and cut in large slices. Top them with the Royal Sauce and serve well hot.

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