Little pork bombs

By Michael Bonacini
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  • 454 grams pork shoulder butt, cut into 8 thin slices
  • 340 grams caciocavallo cheese
  • 1/2 cup (120 milliliters) chopped parsley, plus more for garnish
  • 2 tablespoons (30 milliliters) chopped rosemary
  • Salt, for garnish
  • Oil, for greasing grill
  • Skewers


  1. Put a slice of meat under a sheet of parchment paper on a cutting board, then pound with a meat pounder until thin. Repeat until all slices have been pounded thin.
  2. Cut the caciocavallo into thin slices, then cut in half.
  3. Lay a slice of pounded pork down flat, then layer with cheese, parsley, and a little bit of rosemary. Roll the slice of pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.
  4. Brush the grill with oil, heat over high, then grill skewers, turning, until browned on all sides and cooked through.
  5. Sprinkle with salt and parsley, then serve.

Buon appetito!


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