Ease of preparation: Easy
Yield: 8 rolls
1 pound (454 g) pork shoulder butt, cut into 8 thin slices
¾ pound (340 g) caciocavallo cheese
½ cup (120 ml) chopped parsley, plus more for garnish
2 tablespoons (30 ml) chopped rosemary
Salt, for garnish
Oil, for greasing grill
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.
Cut the caciocavallo into thin slices, then cut in half.
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.
Brush the grill with oil, heat over high, then grill skewers, turning, until browned on all sides and cooked through.
Sprinkle with salt and parsley, then serve.