Coppa Di Testa Recipe

Preparation Instructions

1. 1

   Prepare the Meat

   Begin by cleaning the pork head and jowl thoroughly. Cut them into manageable pieces and set aside.

2. 2

   Soak the Pork Skin

   Soak the pork skin in cold water for about 2 hours to soften it. After soaking, rinse it under cold water.

3. 3

   Make the Spice Mix

   In a small bowl, combine salt, black peppercorns, and nutmeg. Crush the black peppercorns slightly to release their flavor.

4. 4

   Sauté Garlic

   Peel and mince the garlic cloves. In a large pot, add a little oil and sauté the minced garlic until fragrant, about 2 minutes.

5. 5

   Cook the Meat

   Add the pork head and jowl pieces to the pot with the sautéed garlic. Cook for about 5 minutes, stirring occasionally.

6. 6

   Add Wine and Herbs

   Pour in the white wine and add the fresh herbs. Stir to combine and allow to simmer for about 5 minutes.

7. 7

   Add Broth and Spices

   Pour in the pork broth and sprinkle the spice mix over the meat. Bring to a boil, then reduce heat and let it simmer for approximately 2 hours, or until the meat is tender.

8. 8

   Prepare the Mold

   While the meat is cooking, prepare a mold or loaf pan by lining it with the soaked pork skin, leaving enough hanging over the sides to cover the top.

9. 9

   Shred the Meat

   Once the meat is tender, remove it from the pot and shred it into smaller pieces. Discard any bones.

10. 10

    Combine and Set

    Mix the shredded meat with the cooking liquid and pour it into the prepared mold. Fold the pork skin over the top and press down to compact the mixture.

11. 11

    Chill

    Let the coppa di testa cool at room temperature, then refrigerate for at least 4 hours or overnight until set.

12. 12

    Serve

    Once set, remove the coppa di testa from the mold, slice it into 1/4 lb portions, and serve as desired.