In addition to the classic stuffing, we decided to give the stuffed pork neck a touch of Dalmatian style by filling it with homemade prosciutto instead of bacon, and we simply can’t decide which one we like better! We place cheese and thinly sliced homemade prosciutto on salted flattened pieces of pork neck. All together, we shape it into a roll and wrap it in pork caul fat. The stuffed pork neck is ready for grilling over low heat and smoke. The side dish is French fries, and recommended additions include Kajmak or Ajvar.