This is a speciality item of Italian pork butchery.
First soak the Zampino in cold water for a few hours then remove it and scrape the surface clean. Prick it all over with a trussing needle, tie in a cloth, place in a long deep pan and cover with cold water.
Bring to the boil and allow to poach very very gently taking care that there is hardly any visible movement of the water; allow a good 1 hour per
When cooked, allow to cool in the cooking liquid; when cold, remove, dry and cut into very thin slices. Arrange overlapping on a dish with a border of picked parsley.
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