So, pork neck, cheese, bacon… at first, it sounds like something seen a hundred times before, but you’ll be surprised! Simplicity of flavours with a few genuine ingredients prepared in the right way will delight your palate. We slice pork neck into thin fan-shaped pieces and pound them with a meat mallet. We place bacon and cheese on the salted meat. All together, we shape it into a roll and wrap it in pork caul fat before grilling it lightly. The side dish for stuffed pork neck is French fries, and recommended additions include Kajmak or Ajvar.