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Zampino



Zampino is a cut of pork. It is the bottom portion of a pig's leg, with the trotter still on.

Here is the classical definition of how to cook it from Larousse:

Soaked the leg in cold water for 3 hours, and then scrape all hair off the skin. Prick the leg in a few places to allow fat to drain while cooking.

Wrap and tie it in a cloth, and simmer in water for 3 hours.

Served hot with a purée of potatoes or lentils, or serve cold in slices for sandwiches.



Language Notes

The word "Zampino" comes from an Italian word for "leg", "zampa" (usually "gamba".)


Zampino is often confused with Zampone Sausage, because some parts of Italy call a "Zampino" a "Zampone", and some call "Zampone Sausage" "Zampino Sausage"

Larousse even gets confused, because they call the above recipe "Jambe de porc farcie" ("farcie" meaning "stuffed"), although there is clearly no stuffing happening anywhere -- that is Zampone Sausage.

Pork

Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Also called:

Jambe de porc (French)

Citation

Oulton, Randal. "Zampino." CooksInfo.com. Published 08 August 2006; revised 26 February 2007. Web. Accessed 11/22/2017. <http://www.cooksinfo.com/zampino>.

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