Do you know why …
The fingers are the most tasty part of Zampone?

Because when the skin of the pig’s front leg is pulled from the limb, turns exactly like a glove, going to expose the air inside the skin itself.
Staying the terminal part of the “finger” bones attached to the skin, these are likely to decompose in a very short time.
To avoid so that the casing trotter becomes unserviceable, the tip (still turned) of each of the four fingers, is repeatedly immersed in the salt.
This explains why the “gourmet” always prefer the front slice  of zampone… in order to “clean” the pulp that remains between the fingers.