Cappello del prete
Cappello del prete, sometimes called tricorno, is a salume typical of Parma and Piacenza. It is recognized as a prodotto agroalimentare tradizionale.
Etymology
The name of the cappello del prete 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.History
Cappello del prete is a product of ancient origin. Its preparation was already widespread in the 16th century tradition of butchery, when in Emilia-Romagna it was prepared to be consumed during the Easter holidays or during Carnival.Preparation
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.
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, before cooking and eating.