Cooked Zampone

Preparation:

Preparation: Soak the zampone one night. Drain it. With a large needle, make numerous holes in the rind. Wrap it in cheesecloth, immerse it in cold water, bring to a boil. Let it simmer slowly and covered for 3 hours. The cooking time increases by about half an hour for every extra pound. Let it rest for 10 minutes in its water, cut it into slices. Excellent with mashed potatoes or stewed lentils. Accompanying wines: Oltrepò Pavese Bonarda DOC, Lambrusco Grasparossa Di Castelvetro DOC, Cesanese Di Affile "Spumante Asciutto" DOC.