Combine sage, garlic, rosemary, salt, and pepper in a small bowl and set aside.

Place pork fillets on a cutting board and cut lengthwise, leaving the ends intact, in order to make a pocket.

Flatten meat delicately using the heel of your palm.

Stuff each butterflied fillet with 4 slices of capicollo, then sprinkle evenly with Parmigiano Reggiano.

Tightly roll or squeeze fillets together so stuffing is almost invisible, then tie with kitchen string.

Lightly brush fillets with olive oil and rub entire surface with herb mixture. Once the BBQ heats up, oil the grill.

Place fillets on grill and cook on all sides 10 to 12 minutes. Remove from heat, cover with aluminum foil without squeezing, and let stand for 5 to 10 minutes before serving. Serve with roasted vegetables.