Place the escalopes between two plastic bags and, with a meat mallet or heavy pan, pound them until they are 0.5 cm thick. Cover each of them with a slice of Parma ham and a slice of provolone. Roll up the escalopes like a roll and close the end with a toothpick so they don't open.

Heat the frying pan and grill the escalopes on all sides to seal the meat and maintain the juiciness. Bake in a preheated oven (180°C) for 15 minutes or until the rolls are lightly browned.

Main attribute: the pork rump allows a quick and tasty preparation.