Puglian Bombette

Lay the thinly sliced Pork capocollo flat on a clean surface. If the slices are too thick, gently pound them thinner between two sheets of parchment paper.

In a small bowl, combine the cubed Caciocavallo cheese, strips of Prosciutto crudo, and finely chopped Fresh parsley.

Place a small spoonful of the filling mixture onto one end of each Pork capocollo slice.