Cup of the head of the Molise

The cup head is made from a mixture of the shins, and lean meat, coming from the head of the pig, which are boiled for approximately three and a half hours in a pot of large size. It is made to cool the broth, after it is passed through a strainer tight to eliminate the fat. Then drain them from the water parts to keep solid and separate, then cut into small pieces and flavored with garlic, salt, pepper, bits of orange peel and lemon. Stuffed in the characteristic wrap of jute and finally subjected in the cell, the lowering of the temperature. The cut is pinkish, the slice is smooth, not jagged. 250 grams approx.