Classic Coppa di Testa
Recipes with Coppa di Testa
A traditional Italian head cheese made with carefully selected pork head meat, skin, and cartilage. Slow-cooked to perfection and seasoned with aromatic herbs and spices.
Prep Time
60 min
Cook Time
240 min
Servings
8
Difficulty
Medium
Ingredients
- 1 whole pig's head, split
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tsp allspice berries
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Steps
Clean the pig's head thoroughly under cold running water. Remove any bristles or debris.
Place the pig's head in a large pot and cover with cold water. Add carrots, celery, onion, garlic, bay leaves, peppercorns, coriander seeds, and allspice berries. Pour in the white wine.
Bring the mixture to a boil, then reduce heat and simmer gently for 3-4 hours, or until the meat is very tender and easily separates from the bone. Skim off any foam or impurities that rise to the surface.
Remove the pig's head from the pot and let it cool slightly. Strain the broth and reserve.
Once cool enough to handle, remove the meat, skin, and cartilage from the head. Discard the bones. Chop the meat, skin, and cartilage into small, bite-sized pieces.
Line a loaf pan or terrine mold with cheesecloth. Mix the chopped meat, skin, and cartilage together and season generously with salt and pepper. Pack the mixture tightly into the prepared mold.
Pour enough of the reserved broth over the meat mixture to cover it completely. Fold the cheesecloth over the top and place a weight on top (such as a can of beans) to press the coppa di testa.
Refrigerate for at least 24 hours to allow the coppa di testa to set completely.
To serve, remove the coppa di testa from the mold and slice thinly. Garnish with fresh parsley and serve cold.
Tips
Adjust seasoning to your preference. For a spicier version, add a pinch of red pepper flakes. Experiment with different herbs and spices to create your unique flavor profile. Ensure the meat is packed tightly into the mold for a firm and cohesive slice.