Bombette

Bombette are prepared with selected slices of pork capocollo (coppa); the slices of meat are placed on a cutting board and usually stuffed with Apulian canestrato cheese, salt and pepper, then rolled up and closed manually until creating a real "bundle", sometimes parsley is added. The rolls thus obtained can be cooked on the grill or even in the oven.^[1][4]

There are many variations of this speciality, whose recipes are often jealously and secretly guarded by individual butchers, originating a wide variety of bombette made by the "house". Among the most common ones there are some without any filling, simply seasoned with salt and pepper, or some others wrapped with a slice of bacon, some containing ham instead of minced meat or others with a spicy filling often called "Mexican bombette".