0903EC
Whole | 750gr

24,90

0903EC

CAPPELLO DEL PRETE ITALIAN CURED MEAT

Whole | 750gr

24,90

Out of stock

Group-769

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Cappello del Prete, also known as Cappelletto or Tricorno, is a fresh stuffed product, typical of Italian gastronomy and culinary tradition.

This product should not be confused with the noble cut of fresh beef of the same name, which is generally used for braising, roasting and boiling.

Our company only produces Cappello del Prete during specific times of the year, mainly from November to December, in limited quantities. It is produced with 100% Italian meat only. The stuffing consists of rind, lean meat and throat.

Ingredients

Italian origin pork meat, Italian pork rind, Italian heads spolpo, salt, marsala (presence of sulphites), flavours and spices. Antioxidant: E301. Preservatives: E250-E252

Ingredients

Italian origin pork meat, Italian pork rind, Italian heads spolpo, salt, marsala (presence of sulphites), flavours and spices. Antioxidant: E301. Preservatives: E250-E252

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and consume by the indicated expiry date. COOKING TIPS: Remove the product from the vacuum bag, put it in a pot with plenty of water. Boil and cook for 3 hours
NUTRITIONAL VALUES
Energy value
1636 kJ - 396 Kcal
Fat
36 g
of which saturated fatty acids
12,34 g
Carbohydrates
0 g
of which sugars
0 g
Protein
17,9 g
Salt
3 g

TIPS TO FULLY ENJOY IT

Cappello del Prete is an excellent second course capable of sending all those rustic vibes that make us taste the cuisine of the past. Given its production period, it is great as a hot dish to enjoy during winter and the Christmas Holidays. A portion of stuffed pasta like Tortellini, Cappello del Prete and a slice of Italian Panettone: this holiday-themed meal will delight your palate. And don't underestimate it as a tasty filling! The most traditional combination is with a savoury side dish such as lentils or mashed potatoes: their smoothness creates the right balance with the strong flavour of Cappello del Prete.

COOKING METHOD

Cappello del Prete needs a long cooking process and a specific preparation.

Here's how to cook it:

  • Place the Cappello del Prete in a pot with cold unsalted water;
  • Wait for the water to boil and cook over low heat for at least two hours;
  • Once cooked, turn off the heat and remove the product from the water;
  • Let the product cool a bit and cut it into slices;
  • Serve hot. 

PROCESSING

Cappello del Prete is made from various cuts of meat. In particular, in addition to the lean meat, the rind and the throat parts are used too. These ingredients are minced into a medium-grained mixture and seasoned with salt, pepper and herbs still following the recipe that has been handed down in the company for three generations. The mixture is then ready to be stuffed into the rind. At this point, the rind is sewn by hand with large needles so that the filling does not come out, obtaining its particular triangular shape that gives this product its peculiar name. In fact, the shape of the Cappello del prete (“Priest’s Hat” in English) resembles the typical triangular-shaped hats that priests used to wear in the past. Cappello del prete does not need to be cured. In fact, it is left to rest for a few days (2 or 3) so that the meat can season. After a day of drying, it is ready to be cooked.

HISTORICAL BACKGROUND

Cappello del Prete takes its name from its particular shape, characterized by a rounded central part, which reminds the tricorns used by the country priests in 1800. This stuffed meat is not as famous as Cotechino or Zampone, but it is appreciated by all true connoisseurs, remaining a very exclusive product. In particular, it is very popular in the areas around Parma and Bologna.

COOKING TIPS

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