Braciola is a term which, in northern Italy, refers to a cut of meat with bone from the loin of cattle and pigs. At one time, it even referred to a rib of beef or a veal chop. Today, pork knuckle or pork chop is referred to as braciola. In southern Italy, on the other hand, a braciola is a roulade, made from loin or rump, stuffed with herbs, cheese and so on.