Lay the skin flat on the work surface. In a large bowl, combine the meat and fat and spices. Place the mixture in the center of the square and, using a trussing needle and butcher's twine or sausage casing that has been twisted into a thread, fold the square and sew it to resemble a 3-cornered priest's hat, making sure that all the filling is well-encased within the skin.
Bring 6 quarts of water to a boil. Prick the outside of the capello lightly with the needle, taking care not to completely puncture the skin. Wrap the capello in cheesecloth and boil, covered for 2 hours - adding more water if necessary. Drain, pat dry, remove from the cheesecloth and serve in thick slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.05 Kcal (570 kJ)
Calories from fat	108.84 Kcal
		% Daily Value*
Total Fat	12.09g	19%
Cholesterol	30.23mg	10%
Sodium	642.46mg	27%
Potassium	113.38mg	2%
Total Carbs	0.38g	0%
Protein	6.8g	14%
Calcium	37.8mg	4%

Amount Per 100 g
Calories	360 Kcal (1507 kJ)
Calories from fat	288 Kcal
		% Daily Value*
Total Fat	32g	19%
Cholesterol	80mg	10%
Sodium	1700mg	27%
Potassium	300mg	2%
Total Carbs	1g	0%
Protein	18g	14%
Calcium	100mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.7

Points
4

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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