The “priest’s hat” is a typical Piacenza cured meat, rigorously produced according to an ancient disciplinary.
It is obtained from the gambotto, that is the anterior shin of the pig. The pork butcher bones it, turns it over and tanned it with salt and spices. The next day he straightens it giving it shape, sews it on the two open sides and squeezes it between two woods tied tightly with string. Finally he hangs it to dry in the cellar.
It is an excellent cooked cured meat that is simply boiled in water for three hours. Tasty and soft slices are obtained, thanks to the presence of the rind.
NO MILK DERIVATIVES