2929 Jambe Farcie, or Zampino

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The Zampino or stuffed shank of pork is a speciality product of the Italian pork butchers. It is cooked in the same way as ham, taking care first to prick it well all over with a trussing needle then to wrap it in a piece of clean cloth and tie up. This prevents the skin splitting whilst cooking. When served hot it can be accompanied with a Tomato or Madeira Sauce, or with a garnish of sauerkraut, boiled, braised or gratinated cabbage, French beans, purée of peas, mashed potatoes etc.

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