Flavoured stuffed pork loin rolls

I cover and flatten thinly to avoid tearing.
I add salami slices.
Half an Emmental slice, cut in two.
Cured ham.
Rosemary powder from Valerio Giacomini's organic farm.
Olive powder.
I roll tightly.
I wrap with pancetta and secure with a cocktail stick.
I flour on a plate, meanwhile melting butter in a large pan.
I brown rolls on both sides with salt and pepper.
I deglaze with white wine.
I evaporate, add a glass water, cover and cook through.
After about 15/20 minutes, they are ready with thick sauce. I add parsley.