Blanch the sliced potatoes in boiling water for a few minutes, drain and set aside.
Take the pork loin slices and fill them with speck and fontina cheese, then roll them up to form roulades.
Cut the roulades into slices and assemble the skewers, alternating the meat, cheese, and speck rolls with potato wedges and pieces of bell pepper.
Cook over a high heat in a pan greased with a little oil.
Serve piping hot.
