In a variation, a couple ounces of bone marrow may be added to the filling.If your butcher has lace fat, you may want to use it instead of the lard or pancetta.This makes an excellent leftover!


  • 2 1/4 pounds boned pork loin, without much fat
  • 1/4 pound lean veal
  • butter for sauteing
  • 3 ounces prosciutto
  • 3 ounces mortadella
  • 2 ounces finely sliced lardo di colonnata(lard seasoned with pepper and herbs; omit the lard if you cannot find something along these lines, purchase 2 ounces fairly fat pancetta, finely sliced, instead)
  • 1/2 cup grated Parmigiano
  • An egg yolk
  • Nutmeg, if you like it
  • salt and pepper
  • String


Saute the veal in butter. Blend it to a paste with the prosciutto, mortadella, and a quarter of the lard(if using) or pancetta. Transfer the paste to a bowl, work in the cheese and the egg, and slightly season the mixture with salt, pepper, and nutmeg. Trim off all excess fat from the loin, and make 7 or 8 lengthwise cuts, taking care NOT to cut all the way through the meat, so as to be able to open the slices like the pages of a book. Spread a couple of spoonfuls of the filling into each cut, until all is used up, then press the "pages" of the book back together, wrap the meat with the remaining slices of the lard, or pancetta, and tie everything together with the string to make a roll. Place it in a pot, as is, and cook it over a very low flame, covered, turning occasionally, for about three hours. When the meat is done, transfer it to a platter and keep it warm, while turning the heat up in the pot, if need be, to cook down the juices (depending on the quality of the pork, there may be quite a bit). When you serve it, carve it perpendicular to the "spine" of the book, so each diner will have alternating pages of filling and pork. Spoon the drippings over it. Nice served with spinici rifatti.

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Submitted 6/13/05.
Source: Pellegrino Artusi
Submitted By: Eileen Werth