Remove any remaining bristles from the scalded pig’s feet with a sharp razor. The skin must not be damaged in the process. Remove the feet hollow except for the toes so that there is no meat left on the pork rind. Soak for one day.
Cut the pork and bacon into strips, sprinkle with the spices and set aside to cool. Pass the pork twice through the finest wheel of the meat grinder. Rub the bacon only once, work it under the meat and then spread this farce through a sieve. Finally, add the pickled tongue, the selchkaree and the pistachios. Dry the pigs’ feet and fill them with the farce without gaps, but not too bulging. Sew up with a strong thread. (The sewing is easier if you poke the holes in the rather thick skin). Pierce the filled feet a few times with a thin bridging needle so that the air can escape during cooking. Wrap them with linen strips about 5 cm wide and tie them with a string. In this way the feet keep their shape during cooking and the skin does not tear. Cook in beef broth and cool in it. Cooking time: about 210 min at 80 °C.
Possibly cook the zamponis just as hot.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!