Stuffed Pork Loin

Ingredients

• 1 kg pork loin (boneless part, without ribs)
• 100 g pork caul fat (rete)
• 100 g lean milk-fed veal
• 50 g prosciutto (fat and lean)
• 50 g mortadella
• 30 g beef marrow
• 30 g grated Parmesan
• 1 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.