:star: Honey, what’s for lunch?

Tesoro, che si mangia di buono?
C’è ‘na cosetta leggera, la “Coppa di testa“!

Una ricetta per carnivori DOC dove l’ingrediente principale è la testa di maiale, parte del popolare “Quinto Quarto“.
Base della cucina povera romana, era destinata alle categorie più povere di lavoratori che venivano compensati in natura con il quinto quarto; vedi i “vaccinari” o “scortichini” del già mattatoio di Testaccio.
Una vera e propria cucina di recupero dove trippa, rognoni, animelle, coda, coratella – e chi più ne ha più ne metta – venivano e vengono ancora trasformate in piatti gustosi e dai sapori forti. Piatti per palati coraggiosi.

:star:

Honey, what’s for lunch?
Oh dear, it’s hog head cheese!
Here comes “la Coppa di testa”, a recipe not for the faint-hearted but for brave gourmands.
If you’re feeling some stomach acrobatics stop, this is food for “the courageous”. You’re reading at your own risk 😉

https://www.instagram.com/p/BF9OKUYNO0t/

Called also souse or hog head cheese, it’s part of the traditional cuisine designed for workers. Traditionally made from a whole boiled hog’s head, it can come from pigs ears, knuckles and feet (aka trotters), which yield enough gelatin to hold it together.

According to Merriam Webster the Fifth quarter includes the parts of a slaughtered animal other than offal (that supplement the four quarters): there are giblets in poultry, the head, tail, hide, horns, hoofs, fat, tallow, tongue, heart, and liver in cattle and sheep. It slightly differs from the Italian Roman “quinto quarto“, where the offal belong to the fifth quarter.

Here are 6 Sneaky Ways to Work Offal Into Your Diet et Bon Appetit!