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Tipically Umbrian product with great peculiarity, which comes from the ancient culinary tradition of this region. It comes together with the Porchetta, of which it can also be complement.
The Zampetto is another cutting included in what we call Umbrian “Cicotto”, in particular it is the foot of the pig, that after have been adequately prepared, it’s spiced and boiled exactly under the porchetta, together with the other cuttings of the cicotto. During the cooking process, the porchetta’s fat and juices fall on the cooking water so to get a tasty broth in which the Zampetto is then cooked. The result is a product with a great peculiarity, typical of the Umbrian tradition, tasty but delicate at the same time.

Ingredients and storage

Pork, salt, pepper, natural flavors.

The product can be kept refrigerated between 0°-+4°C on a plate or in a box, covered by cling film.

Details and advices

“Migliorati” Zampetto is typical of the ancient culinary Umbrian tradition, excellent both as a starter different from the usual, and as a main course. Perfect if served together with other cuttings of the Cicotto or on its own as well, maybe served during a dinner with friends, eating particular products.
We recommend to open it from the vacuum and heat it a bain-marie for a few minutes, in order to get all the juiciness of the meat back and enhance the flavor.


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