Bombette with Primo Sale Cheese

Bombette with Primo Sale cheese are a typical preparation that combines the flavorful pork meat with the delicate taste of Primo Sale, a very appreciated fresh cheese. Here’s how to make them:

Ingredients

• 500g of pork loin
• 200g of Primo Sale (or another fresh cheese if not available)
• Slices of bacon
• Salt and pepper to taste
• Extra-virgin olive oil as needed
• Fresh rosemary (optional)

Preparation

1. Start by slicing the pork loin into pieces about one centimeter thick. Then, lightly beat them with a meat mallet to make them thinner and larger.
2. Cut the Primo Sale into sticks sized to be wrapped by the meat.
3. Place a stick of Primo Sale on each slice of loin, and season with salt and pepper to taste. If you like, you can also add some chopped rosemary for extra flavor.
4. Wrap the cheese with the loin, sealing the ends well to prevent the cheese from escaping during cooking.
5. Wrap each bombetta in a slice of bacon, ensuring it adheres well, and if necessary secure it with a toothpick.
6. Heat a non-stick pan and, if you wish, lightly grease it with a drizzle of olive oil. Cook the bombette on all sides until the bacon is crispy and the meat is cooked but still juicy inside.
7. Deglaze with a bit of white wine if you like, allowing the alcohol to evaporate and the flavors to meld.

Serve the bombette hot, accompanied by a light side dish such as a fresh salad or grilled vegetables.

Curiosity

“Bombette” is the Apulian term to indicate small rolls of meat, typically prepared on a barbecue or on a grill. The Primo Sale variant is less common compared to the one with caciocavallo cheese, but it is equally delicious and well suited to be cooked in a pan or in the oven.