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Il re norcino

Coppa di testa
Il re norcino

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San Ginesio Marche

La coppa di testa è uno degli insaccati cotti più prelibati fatti con la carne di maiale. E’ prodotta con la testa, le ossa rimaste dalla macellazione e le cotiche, che vengono messe a cuocere in un calderone per circa 5 ore. Ultimata la cottura vengono prelevate le carni dalla testa e dalle ossa e condite con sale, pepe, olive, mandorle, pistacchi e aromi naturali. Il tutto viene insaccato su sacchi di materiale sintetico e successivamente...

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1940
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