Priest's hat

Priest's hat, 800 / 1000 g portion.
Do you want a larger portion? Order 2 and write your request in the notes!

The Priest's Hat has a light vein of connective tissue which makes it particularly tasty and which, melting during cooking, gives the piece softness and flavour. The priest's hat has a narrow, elongated shape. And it is precisely from the latter that it takes its name: the almost triangular shape recalls that of the priest's hat.

The priest's hat can have different names depending on the city you are in. In Milan it is also called fesone di shoulder , while in Bari, Naples and Turin you can ask for shoulder . In central Italy you can hear it called shoulder pulp while in Reggio Calabria it is shoulder rind . In Sicily, however, it is a paliciata and shoulder covering in Catania, a shoulder in Messina, and a shoulder in Palermo.

The priest's hat is a very versatile cut in the kitchen. Considering that it lends itself well to all slow-fire cooking, it is perfect for preparing dishes such as roasts, stews, braised meats blended with wine and above all boiled or boiled. But it is also a valid alternative for scallops, morsels and strips.

This 100% Italian cut of meat comes from cattle born and raised in our family business, Az. Agricola F.lli Assanelli.