Old-Fashioned Pig Skin Rolls (Braciole di Cotica di Maiale)

According to a popular saying “of the pig nothing is thrown away”.

And that is exactly how it is, in fact, in the past, when in Calabria salami and cold pork meats were prepared “at home”, in order to have a rich supply until the following year, nothing was ever thrown away from the pig.

All parts of the pig, even those that for many today would be considered as mere waste, in the past, especially in the countryside, were put aside and used to make succulent recipes.

This is the case of pork rind chops.




MAKES 6 Pig Skin Rolls


  • 6 pieces of pork skins
  • 3 cloves of garlic, minced
  • 4 tablespoons of fresh parsley, chopped
  • 1 fresh, chopped red or green peperoncino (optional)
  • 6 small pieces of Parmigiano or Romano cheese
  • salt and black pepper
  • 2 tablespoons of olive oil
  • 1 can chopped tomatoes



Spread the mixture of parsley and garlic and one piece of cheese over the top of each pork skin. 

Grind black pepper over each skin.

Roll skins like a log and tie from one end to the other with string.

In a skillet, add the olive oil.

Place the tied pigskin braciole and sauté’ until golden.

Add a can of chopped tomatoes and let them simmer in the sauce for approximately an hour.

Once done, remove from sauce.  Cut off the string, slice and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top