Packaging: The product is vacuum-packed in protective atmosphere trays and shipped in sealed containers with ice.
Store in the refrigerator at a temperature of 4-6 degrees.
Cooking methods: embers, oven, griddle, frying pan.
Le bombette pugliesi are fresh pork roulades stuffed with cheese, salt and pepper, typical of the Itria Valley area, particularly of Martina Franca where the famous capocollo, is produced or pork neck, which dominates among all the meats in the area as a Slow Food Presidium, being a product closely linked to nature and the resources of the area to which it owes its aroma and flavour.
These rolls are rounded and small (about 3-5 cm); the name is linked to theflavour explosion that one feels when eating them and especially when savouring the filling made tasty by cheese: usually the Caciocavallo di masseria, the king of Apulian cheeses, a true delicacy.
There are several variants of this traditional product concerning the filling: to the basic ingredients, capocollo and caciocavallo, arugula and grana cheese, with bacon, breaded.
These rolls are traditionally cooked in the cooker butcher's shops and butcher's shops, but alternatively they can be cooked on the grid or in oven, or sauce.
During village festivals and apulian festivals bombette become an irresistible appetiser served as street food in handy conical cartocci, often accompanied by a slice of homemade bread. We are now protagonists in events involving ‘Street Food’ throughout Italy.
The original bowler hat is what we call the ‘traditional bowler hat’. Over time, however, as we have refined the recipe, without deviating too much from tradition, we have other variations:
- breaded bombetta with pork neck, caciocavallo cheese, salt, pepper, breading;
- bombetta with rocket with pork neck, caciocavallo cheese, rocket, salt and pepper.
Ingredients: fresh pork meat, salt, pepper, masseria caciocavallo cheese (rennet, whey, milk), breadcrumbs (bread, salt, pepper, seasoning)
Consumption: consume after cooking
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