Buristo

Thoroughly clean the cotenna and testina di maiale. Place them in a large pot, cover with cold water, and bring to a boil. Skim any foam that rises to the surface.

Reduce heat and simmer the cotenna and testina di maiale for approximately 2-3 hours, or until very tender. Drain and let cool slightly.

While the pork parts are simmering, dice the pancetta into small cubes. Render the pancetta in a pan over medium heat until crispy and most of the fat has been released. Remove the crispy pancetta and set aside, reserving the rendered fat.