Cover the slices of meat with a sheet of parchment paper, beat them until they reach a thickness of 2 cm. and divide them in half. Now cut the caciocavallo into small pieces and chop the parsley. Place the bacon on the slice of meat, then the caciocavallo and parsley and season with salt and pepper.

Close the slices of meat by moving the upper and lower ends towards the center first and then the lateral ones and seal them with toothpicks: close the rolls well to prevent the cheese from coming out during cooking.

Place the bombette in a pan without adding seasoning, and cook at 392 °F for 35-40 minutes. Once ready, serve your pork meat rolls piping hot, perhaps accompanied by a side of vegetables. Do not use too much cheese because a too high dose could come out of the bowler hats.