Meet the son of cotechino: zampone. Unlike its father zampone uses the skin of the trotter to case the meat. It all began in 1511 when the troops of Pope Julius had only pigs to cook while on the brink of starvation. They came about this method of casing the meat as a way of preventing it from rotting. Little did they know that years later we would still be using this same method bringing it out at the most lavish holidays. Cheers to that! Make sure you check out our blog for more details!