Characterised by a triangular shape reminiscent of the typical headgear worn by prelates and influencing its name, cappello del prete is not only one of the most widely used cuts of meat in Italian gastronomy thanks to its versatility, but it is also an excellent sausage.
This particular sausage, which is considered in all respects a precursor of cotechino, is a typical speciality of the Parma and Piacenza areas. It is a truly excellent product, which therefore finds its place on the table for special occasions.
It is generally accompanied by a side dish of mashed potatoes and lentils: it can obviously be served on New Year’s Eve, but also throughout the winter period up to Easter. There are several cuts of pork inside it: from the shoulder to the jowl, from the rind to a percentage of good fat, which are all ground together to obtain a medium grain.
At this point a number of key ingredients are added to create the typical profile, which include salt, pepper and crushed garlic. It is then left to macerate in white wine.