Porzina coi capuzi" is boiled pork meat to be eaten with sauerkraut, mustard and horseradish. A formula that drives the people of Trieste crazy, who queue up in front of the city buffets…
The porzina is made with fresh meat from the pig’s neck (that is, the part of the shoulder from which the neck bone is obtained by stuffing it).
It is a piece of pinkish meat, veined with thin filaments of fat (if it is too lean it becomes stringy) weighing about two or three kilos, which is boiled whole in salted water.
