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Fresh Prete - Priest to be cooked

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  • £27

A really delicious pork meat, once very popular, typical of the low lands bordering the Po, so named because of its triangular shape that is reminiscent of the old priest's hat. It's full of nerves but very tasty.
A good dish for the connoisseurs, to serve with mashed potatoes, with tomato or vegetable sauces and a good Lambrusco.
It is obtained by cutting the rind from the shoulder, making sure to keep it intact because it must be used as a wrapping, and by removing the shoulder muscle and the muscle beneath the shoulder blade.
The meat is first salted with salt, peppercorns, garlic and herbs, and then is covered with the rind and sewn with a thick metal needle and twine.
At the end the "priest" is pressed between two wooden boards tied together tightly and seasoned for 15 to 45 days before being eaten boiled.

How to cook: once removed its plastic wrap put the “priest” in a pot and cover it completely with cold water. Leave it into the water for about 10 hours to soften the rind. Bring it to the boil, lower the flame and cook it slowly for about 4 hours. In order to avoid the breaking of the rind during cooking put a plate upside down on the bottom of the pot. Serve it cut it in thick slices on a hot serving dish.

Producer: Salumificio Frati - Parma
Weight/Volume About 1700 gr.
Ingredients: Pork, salt, spices. Sugars: dextrose. Preservatives: potassium nitrate, sodium nitrite.



The “prete” is the lower part of the pig's shoulder which, after the splitting of the upper muscles, is trimmed, salted and, if necessary, filled with other muscle bundles of the same cut, ensuring that the muscles are kept whole.
This part is then sewn into its skin (previously separated) and pressed in the middle with wooden slats or with string.
It is left to mature for a few weeks.
It has a strong taste and a pleasant aroma.

HOW TO PREPARE: cook the “prete” slowly for about 3 hours in water over low heat, without removing it from the wrapping in which it is packed.