Fresh pork Sauge - Stuffed Hog Foreleg

COTECHINO AND ZAMPONE

Cotechino and Zampone are two sides of the same coin. Both have the same ingredients, but Zampone is the more expensive one. The traditional casing for Cotechino is intestine; while, for Zampone, hog's foreleg is used. To prepare either one, pigskin, meat and a piece of lung are ground together. Then, the resulting mixture is blended with red wine, black and white pepper and various spice and the whole is packed in intestine with the help of a funnel. The product is left hanging to dry.