Instructions: Remove the zampone from its bath and rinse in cold water. Pat dry.

In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices. Season the inside of the zampone with salt and pepper and stuff with the pork mixture. Using a large needle and butcher"s twine, truss the leg. In a large pot, place the zampone with enough water to cover by several inches. Place over high heat and bring to a boil. Lower the heat and simmer covered for 2 hours.

Meanwhile, boil the soaked beans in water 1 hour, until tender but still slightly firm.

In a 12- to 14-inch saute pan, heat the lard over high heat. Add the onion and cook over high heat 5 minutes, until golden brown. Stir in the Brown Chicken Stock and tomato paste and cook over medium heat 5 minutes. Add the drained beans and cook 10 minutes, stirring occasionally. Season with salt a pepper and place onto a serving platter.

When the zampone is done, remove from the water, allow to rest 10 minutes, then slice into 1/2-inch rounds and place atop the beans. Drizzle with real balsamic vinegar and serve.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.