Cappello del Prete

Two wonderful charcuterie products come from the area near Busseto, where Giuseppe Verdi lived: the first is the ham culatello and the other is cappello del prete, a salami made from the leftovers from the ingredients used to make culatello. The name means ‘the priest’s hat’, because of its triangular shape. The meat is minced and stuffed in the skin from the upper part of the leg of the pig. When sewn together it takes on its characteristic shape. It needs to be boiled for at least 2 hours and is traditionally served with lentils, cabbage and potatoes.