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Ingredients
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Meat Mixture
For Assembly
Method
Preparing the Meat
- 1
Chop and Prepare
Cut the pork shoulder, jowl, and fatback into small chunks (about 1-inch pieces) and place them in a large mixing bowl.
- 2
- 3
Add Liquids
Pour in the white wine and pork broth, mixing until the meat is well coated and all ingredients are combined.
Stuffing and Cooking
- 4
Prepare Cheesecloth
Cut a large piece of cheesecloth (about 24 inches by 24 inches) and lay it flat on a clean surface.
- 5
Stuff the Cheesecloth
Scoop the meat mixture into the center of the cheesecloth. Gather the edges of the cheesecloth together and tie securely with twine to form a pouch.
- 6
Add Peppercorns
Press the peppercorns into the outside of the cheesecloth pouch for added flavor.
- 7
Cook the Pouch
In a large pot, bring water to a boil. Reduce to a simmer and add the cheesecloth pouch. Cook for approximately 3 hours, ensuring the water remains at a gentle simmer.
- 8
Chill the Pouch
Once cooked, remove the pouch from the pot and allow it to cool slightly. Place it in the refrigerator overnight to firm up.
Serving
- 9
Slice and Serve
Once chilled and firm, remove the cheesecloth and slice the Coppa di Testa into 1/4 lb pieces for serving. Enjoy!
