Zampone cotto

Keep the zampone soaked overnight. Drain Them. With a big needle carried on numerous holes in the rind. Wrap it in gauze, immerse it in cold water, bring to a boil. Let simmer, covered plan for 3 hours. The cooking time is increased by up to 30 minutes each half a kilo. Let it rest 10 minutes in his water, cut it into slices. Excellent with mashed potatoes or stewed with lentils.

Accompanying wines:

DOC Oltrepò Pavese Bonarda, Lambrusco Grasparossa Di Castelvetro DOC, Cesanese Di Affile "Dry Sparkling Wine" DOC.