Stuffed Pork Loin

Ingredients

• kg pork loin (boneless part, without ribs)
• g pork caul fat (rete)
• g lean milk-fed veal
• g prosciutto (fat and lean)
• g mortadella
• g beef marrow
• g grated Parmesan
• egg yolk
• nutmeg
• salt
• pepper

Instructions

1. Brown the veal in butter, then chop it with the prosciutto and mortadella and pound to a fine paste in a mortar.
2. Work in the marrow, Parmesan and egg yolk, season sparingly with salt, pepper and nutmeg, and blend to an even paste.
3. Trim and bone the loin, cut it into 7-8 chops joined at the base, and open them like a book; spread a spoonful of paste on each.
4. Reassemble into a roll, dust with salt and pepper and tie tightly; wrap in the caul fat tied on with thread.
5. Cook slowly in a pan with nothing else, about three hours. Serve hot or cold, slicing across the divisions.