ZAMPONE (HAM HOCK)

This is the classic Christmas cured meat. It is made with a mixture of lean and mixed meats, with the addition of some rind, then expertly mixed and stuffed into a clean pig's leg and sewn closed, hence the name. It is then cooked in water and finally vacuum-packed cold in aluminium bags, ready to be heated and served. It is usually enjoyed with mashed potatoes or lentils and is very popular as a main dish of New Year's Eve dinners.