Pig Skin Braciole for Tomato Sauce


(2 votes) 5 2

This is a family recipe passed on for generations. I was voted best cook of this item in the family which included my mom and both grandmothers! The skin can be found in the meat case near the pork by the pigs feet.

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lincroft, nj


  • 3 pieces pig skin (from the belly, not tripe) long enough to roll at least 3 times
  • 1/2 C. breadcrumbs
  • 1/4 C. grated Parmesan cheese
  • black pepper
  • 3 Tbs. oil (canola or vegetable)
  • cooking string
  • 2 tsp. onion powder
  • butter, optional

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Place skins in warm water for about 10 minutes. Rinse and pat dry. Lay out skins soft side up. Score with a knife and, if using, lightly spread butter on surface. Sprinkle breadcrumbs, onion powder and cheese, equally divided among each piece. Grind pepper lightly over each skin. Roll skins like a log and tie string from one end to the other making sure the corners cannot roll out when cooking. Knot string. Saute in oil until golden. Add to your favorite tomato sauce along with your usual meats (I add any combination of: meatballs, sausage, spare ribs, chicken breast, beef tenderloin) and cook skins in sauce at least 45 minutes at a simmer. Once done, remove from sauce. Cut off string and slice. Add a little sauce and serve! 

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