Modena's Zampone alla

Put the cotechino Modena soaked in cold water and let it set over night.

Then remove from the water with a big needle and make three or four rows of holes along the length of the zampone, a small incision under the foot and tie slightly loosened so that the skin is lost during cooking. for the same reason, wrap it up tight in a linen towel, tie it up with a few turns of twine.

Place it in a bowl and oval deep and cover well the zampone. with and put it on the fire.

When the liquid will boil, lower the heat and continue cooking for six to seven hours.

Remember that the zampone is delicious if it's well done and appear to be almost like jelly, flickering with tender rind.

Remove from broth, remove the Twine and the cloth that wraps and serve the whole on a platter zampone oval.

At the table, cut it into slices about an inch high.