Zampino (Italian Pork Speciality, Poached and Sliced)

Ingredients

• Zampino
• curly parsley

Instructions

1. Soak the Zampino for some hours.
2. Scrape the rind and prick it with a large needle.
3. Wrap it in a cloth, tie it, and put it in a long pan.
4. Cover with cold water and bring to the boil.
5. Keep at a barely visible simmer, allowing a good hour of poaching per kilo.
6. When quite cold, cut it into excessively thin slices.
7. Arrange with a border of curly parsley.