FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZAMPINO
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
is the name given in Austria and Italy to the fore-leg and foot of a young pig, commonly called the hand. Sometimes the bone of the leg is removed and the hollow space stuffed with a savoury forcemeat.