1kg boneless pork, shoulder or leg
10-12 dried prunes
150gr. DODONI kefalograviera
150 gr. DODONI sheep’s graviera
2 springs of rosemary
salt and pepper
Lay the pork in a piece of parchment paper and season.
Cut the prunes lengthwise and array on the pork.
Cut graviera into sticks and place along the meat. Grate the kefalograviera and cover the cover the rest of the ingredients.
Roll the pork and tie tightly with a baking string.
Brush pork with olive oil and season. Put in a pan together with the sprigs of rosemary and bake in preheated oven at 180°C for 1 hour, turning in a half hour.
Allow to cool for 10 minutes and cut into slices to serve.