Pork Skin Braciole

Welcome to the Atlas Obscura Community discussion of Pork Skin Braciole. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

For the author:
Fantastic article - hadn’t seen these since the rise of “cholesterol awareness” in the 70’s when my grandma was forced to stop making these in her ragù. Thank you for bringing them back!
Italian language mistakes to be fixed please:

  1. braciole is the plural of braciola and not the other way around as the article now states
  2. the word for pork skin is Cotica (plural Cotiche) and Cotenna (plural Cotenne) and not Contenna as repeated a few times in the article.

…and finally one really cannot call pork skin braciole “contenne braciole” or not even cotenne braciole - it must be instead Braciole di Cotenna or Braciole di Cotica