Pampanella – Molisani paprika-roasted pork


The origins of this paprika-laced pork snack are unknown, but one thing is clear – Pampanella is an extremely popular dish all over Molise. The use of hot and sweet paprika gives it a delicious piquancy, balanced by the tang of white wine vinegar.

First published in 2018





  • 8 pork loin steaks
  • 8 pork ribs
  • 2 tbsp of garlic granules
  • 2 tbsp of flaky sea salt
  • 4 tbsp of sweet paprika
  • 2 tbsp of hot smoked paprika
  • 2 tbsp of white wine vinegar


Make up the rub by adding all the ingredients to a bowl and mixing thoroughly
Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour
Preheat the oven to 150°C/gas mark 2
Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours
Serve immediately, either as they are or in buns for a snack on the go

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