Mercato di Mezzo

Italian head cheese made from the meat, skin, and cartilage of a pig's head, cooked in broth, pressed into a mold, and sliced cold. Each region has its own seasoning, ranging from lemon and parsley in the north to chili and fennel seed in the south. The result is a cold cut with a mosaic of textures visible in each slice.

Cotechino is a pork sausage from Italy. It features pork rind, muscle, and fat. Often served during the winter months, it brings warmth and richness to any meal. It sees frequent use alongside lentils.

Mortadella is a large Italian sausage, made from finely ground pork. Cubes of pork fat stud the smooth, pink surface. The sausage gets subtle flavor from spices and sometimes pistachios. It is often sliced thin and enjoyed in sandwiches or as part of an antipasto platter.

A cured and cooked sausage from Ferrara, made from a blend of pork cuts including tongue and liver, seasoned with red wine and spices, then aged in a pig's bladder. After months of curing, it simmers slowly in water and is served in a hollow of mashed potato or polenta, the cooking juices spooned over the top. It holds IGP status.

A pork sausage mixture packed into a boned pig's front trotter. The casing is edible and gives the finished sausage its unmistakable shape. Slow-cooked until the skin softens, it is sliced at the table and served with lentils or mashed potato. Zampone Modena carries IGP protection.