Lombello allo spiedo

• 12 slices casereccio bread
• 12 slices prosciutto
• 6

Trim the bread and prosciutto to the same size as the pork slices. Thread onto a spit a bread slice, a prosciutto slice, and a pork slice. Repeat in this order until all the ingredients are used up.

Rub all the ingredients generously with the lard, then put the spit in a rotisserie-equipped oven preheated to 400°F (200°C) or over an open fire. The meat will be ready in about 20 minutes.