Meet the Nasone

I'm sure many of you have heard of Zampone, the foreleg of a pig which has been "emptied" and then used as a "bag" for cotechino filling. It's really quite delicious. It's called a Zampone because it's a derivative of the word "zampa" which means "trotter" in Italian.

Well, I decided to invent my own insaccato (stuffed charcuterie/cured meat). I'm naming it the Nasone. I'm going to apply for IGP or DOP status.


The Nasone is 2 pig snouts, which have been cleaned out and emptied from their meaty, sinewy, fatty content, laid back to back, filled with cotechino mixture, then tied up. I put it in a vacuum bag and plan on cooking it sous vide, probably for 24 hours to soften everything up (good idea Scott).

Here is one of the 2 snouts that were used.











Hello snouty!











Stuffed and wrapped, and partially frozen to keep it all together while tying and vac. packing.












This is the underside. It's not as pretty, but hey, snouts don't come in neat tubes like casings!










I wonder if this will be granted IGP/DOP status.










I'll have another post shortly on the 2010 cotechino recipe that I used as the stuffing in this thing.