cappello da prete

/kahp-PEHL-loh dah PREH-teh/

"Priest's hat." An high quality pork sausage made from salted, dried pig's legs in Emilia-Romagna which is shaped to resemble the three-cornered priest's hat, and wrapped in a very thin rind from the intestines of the pig, in a similar process to zampone. It is usually boiled and served with pulses and a herb sauce.



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