The Cappello del Prete is a traditional product and its production area includes the province of Piacenza. Also in the Arquatese tradition, it comes from the boning of pork shoulder. The part, cut whole with its rind, is spiced and left to rest for a few days, then stitched by hand over itself to take the ancient form of the priest's headdress (that of Don Camillo to speak). To keep it longer it was customary to fix it between two wooden slats. In antiquity it was consumed during the Easter holidays or the carnival.
USED RAW MATERIALS: Fresh shank of national pork, boned and turned over
HEALTH AND SEWING: manual
CASING: natural rind of stitched pork
SEASONING: cold rest for 2 or 3 days and then 1 day in the stove to dry the rind and take color
INGREDIENTS: Pork shoulder, salt, spices, preservative: sodium nitrite
AVERAGE WEIGHT: 1,500 - 3,000 Kg.
CUTTING APPEARANCE: After removing any twine of the Priest's Hat gets cut perpendicularly to the seam. The slice is soft when cut and includes all its rind. Its color is brown / pink.
ORGANOLEPTIC CHARACTERISTICS: rustic and intense flavor of cooked meat and rind, flavor and sweetness at the same time, strong aromatic notes of spices.
STORAGE: In the refrigerator both fresh and vacuum-packed.
CONSUMPTION: To be consumed after careful cooking of about three hours on a low heat. Serve hot, cut into thick slices accompanied by vegetable creams, mashed potatoes or the classic stewed lentils.
Try it even the next day, with no need for it to be heated up.