zamponen.
/zamˈpəʊni/, U.S. /zæmˈpoʊni/ In Italian cookery: a pig's trotter stuffed with spiced ground pork, then cured and dried.
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1866 Standard 1 Jan. 4/6 There we may see the capitone of Naples cheek by jowl with the fat capon of Tuscany, or with the delicious zampone of Modena.
1907 Fortn. Rev. May 801 I, too, have been on a pilgrimage,..to Modena, the city of the bucket, the zampone, and the lambrusco.
1954 E. David Ital. Food 220 Soak the zampone for 12 hours in cold water. Loosen the strings which are tied round it, and make two incisions with a sharp knife in the form of a cross between the trotters.
1977 Times 3 Sept. 10/6 Lambrusco, from Emilia-Romagna, a red that is enjoyed locally with zampone.
1989 Wine Nov. 85/1 Zampone is a whole pig's trotter stuffed with finely minced pork, seasoned with pistachio nuts and whole peppercorns.
1995 R. Gray & R. Rogers River Cafe Cook Bk. (1996) vi. 239 Zampone are larger and will take 40 minutes to cook.
This is a new entry (OED Third Edition, December 2005; most recently modified version published online December 2021).
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n.1866