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Watch our ABC7 Cooking Segment “Braised Pork Braciole”

Pork Coppa Braciole


1 Large Bone In Pork Butt

4 Large Scallions

4 Slices Prosciutto

Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped

5 Quarts Marinara Sauce for Braising


Begin by boning out your pork butt (follow our tutorial for a step by step video outlining this)

Extract the “Coppa” from the cut of meat to expose the marble portion used for Braciole

Butterfly open the Coppa, usually four portions of Braciole will be yielded

Lay cut side down and season with Salt and Pepper

Add chopped Parsley and Scallion

Finally drape Prosciutto over Scallion

Role up and tie securely (follow our tutorial for a step by step video outlining this)

Coat the bottom of a medium sauce pan with Olive Oil and place on high heat Brown Braciole on all sides and place in your sauce to braise for minimum 2 hours


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