Cooked Zampone

Soak the zampone overnight

Drain it

With a large needle, make numerous holes in the skin

Wrap it in a cheesecloth and immerse it in cold water, bring to a boil

Let it simmer slowly and covered for 3 ample hours

Cooking time increases by about half an hour for every additional half kilo

Let it rest for 10 minutes in its water, slice it

Excellent with mashed potatoes or with stewed lentils

Accompanying wines: Oltrepò Pavese Bonarda DOC, Lambrusco Grasparossa Di Castelvetro DOC, Cesanese Di Affile “Spumante Asciutto” DOC