Zampone Recipe

Zampone

Ingredients

Meats

Pork shoulder, leg meat  400 g      0.88 lb

Pork cheek (jowl)              400 g      0.88 lb

Pork skin                              200 g      0.44 lb

Ingredients needed per 1000g (2 lbs 3 oz) of meat

Salt                                          18 g        3 tsp

Cure #1                                  2.5 g       1/2 tsp

White pepper                      2.0 g       1 tsp

Nutmeg                                  0.5 g       1/4 tsp

Cloves, ground                    0.3 g       1/8 tsp

Cinnamon                             0.3 g       1/8 tsp

Cumin                                    0.5 g       1/4 tsp

Vanilla extract                    1 ml        1/5 tsp

Garlic                                      3.5 g       1 clove

Red wine                               30 ml     2 Tbsp

Instructions

Trim meats separating fat, connective tissue and skin from lean meat.

Grind lean pork through 3/8” (10 mm) plate.

Grind jowls through 1/4” (5 mm) plate.

Cook skins in water at 95° C (203° F) until soft. Cool.

Grind skins and connective tissue through 1/8” (3 mm) then:

grind again through 1/8” (3mm) plate OR

emulsify in food processor adding 15 ml (1 tablespoon) of cold water.

Mix lean meat with salt and cure # 1 until sticky. Add spices, ground jowls and emulsified paste and mix all together.

Stuff into boned out and sewn up at the end pig’s trotter.

Keep in refrigerator. Cook before serving.