History
The ''cappello del prete'' is a product of ancient origin. Its preparation was already widespread in the 16th century tradition of butchery, when inPreparation
The meat used for the preparation of the ''cappello del prete'' is that of the pork shoulder. This is first deboned, then the muscles of the shoulder are removed from the rind which is carefully preserved to act as an external coating. The meat thus obtained is then salted and spiced with peppercorns and aromatic herbs and inserted into the rind. Left to rest for a couple of days so that the tanning penetrates entirely into the muscles and once the salting phase is complete, the rind is sewn at the end. Finally we proceed to insert the sewn priest, inside two wooden boards tightened very tightly along the longitudinal axis of the ''cappello del prete''. It is normally left to dry and mature for a minimum of two weeks to a maximum of two months (depending on the climate), before cooking and eating.Use
The ''cappello del prete'' is consumed only after cooking which takes place through a slow boiling of at least four hours. Once cooked, the priest's hat is cut into medium-thick slices and served hot accompanied with mashed potatoes or lentils. Before cooking it is a good idea to leave it for about ten hours in cold water without salt to make the rind soft.Etymology
The name of the ''cappello del prete'' ("priest's hat") derives not only from the fact that this is the name of the cut of the shoulder meat used, but also from the particular triangular shape with a camber in the central part that vaguely recalls the three-point hats used in the past by priests.References
{{Salami Italian sausages Cuisine of Emilia-Romagna Easter food Easter traditions in Italy