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1
Remove the zampone from its bath and rinse in cold water.
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2
Pat dry.
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3
In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices.
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4
Season the inside of the zampone with salt and pepper and stuff with the pork mixture.
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5
Using a large needle and butcher?s twine, truss the leg.
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6
In a large pot, place the zampone with enough water to cover by several inches.
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7
Place over high heat and bring to a boil.
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8
Lower the heat and simmer covered for 2 hours.
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9
Meanwhile, boil the soaked beans in water 1 hour, until tender but still slightly firm.
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10
In a 12 to 14-inch saute pan, heat the lard over high heat.
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11
Add the onion and cook over high heat 5 minutes, until golden brown.
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12
Stir in the chicken stock and tomato paste and cook over medium heat 5 minutes.
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13
Add the drained beans and cook 10 minutes, stirring occasionally.
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14
Season with salt a pepper and place onto a serving platter.
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15
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.
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16
Drizzle with real balsamic vinegar, and serve.
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17
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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18
Add all the chicken parts and brown all over, stirring to avoid burning.
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19
Remove the chicken and reserve.
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20
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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21
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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22
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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23
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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24
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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25
Stir the stock to facilitate cooling and set aside.
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26
Refrigerate stock in small containers for up to a week or freeze for up to a month.
