In Puglia, these bombette pugliesi, pork wrapped around cheese with chopped herbs then skewered and grilled to finger-licking perfection, are a popular street food. 






Skill level

Average: 3.8 (44 votes)


  • 455 g (1 lb) pork shoulder butt, cut into 8 thin slices
  • 340 g (¾ lb) caciocavallo cheese (see Note)
  • ½ cup chopped parsley, plus more for garnish
  • 1½ tbsp (30 ml) chopped rosemary
  • Salt, for garnish
  • Oil, for greasing grill

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You'll need 4-8 metal or wooden skewers for this (the number will depend on the size of the skewers and the size of the pices of pork). If using thin wooden skewers, soak them in water for at least 20 minutes before use. 

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 a grill pan or barbecue with oil, heat over high, then grill skewers, turning, until browned on all sides and cooked through. Sprinkle with salt and parsley, then serve. Buon appetito!



• Caciocavallo is a traditional Italian cheese available from specialist retailers. Provolone makes a good substitute if you can’t find caciocavallo.