The zampone is a sausage prepared with minced pure pork, mixed with ears and rind, and then flavored with various spices. The whole is then placed in a sheath, formed by the pig's front leg's skin, sewn by hand.

The most valuable is the zampone di Modena, produced in Emilia Romagna, in most of Lombardy. In some provinces of Veneto, according to a recipe that dates back to 500 years ago. According to the modern specification, it can contain water, wine, aromas, spices, preservatives (sodium and potassium nitrite, ascorbic acid), glutamate, and sugar lactose is allowed.

The zampone is then passed into steam stoves for a "stewing" (not cooking). Before being consumed, it should be soaked for 12 hours, pricked, immersed in water, and simmered for at least 2-3 hours. Before serving, it must rest for 5-10 minutes.

Zampone can be sold pre-cooked in airtight containers (the most common) or fresh, which is found almost exclusively during the Christmas holidays.