Zampone is the celebrated boned-and-stuffed pig's trotter of Modena — a spiced pork forcemeat, rich in rind and fat, packed into the skin of the foreleg so the whole thing sets into a sausage shaped like the foot itself. Long-simmered until the gelatinous skin turns yielding and the filling tender, it is the gluey, savoury centrepiece of the Emilian New Year's Eve table, served in thick slices with lentils for luck.