Zampino
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Zampino (Italian cured pork specialty)
- Water
- Parsley, curly
Instructions
- Soak the zampino for several hours. Scrape the rind clean. Prick it all over with a large needle. Wrap it in linen cloth, tie securely with string, and place in a long cooking pot.
- Cover completely with cold water and bring to a boil. Reduce heat and maintain the gentlest possible simmer. Allow 1 full hour of poaching per kilogram.
- Once completely cooled, slice it into paper-thin slices. Arrange on a serving plate with a border of curly parsley.