We took some shoulder and belly. We wrapped the butterflied shoulder around the belly and tied it off. It was marinated over night with garlic, sage, thyme, crushed fennel seeds and extra virgin olive oil.
Roasted on the grill over a bed of aromatics for 2.5 hours. Unbelievable flavor.
Paired with some exceptional wines: 2001 Brunello and a 1998 Ornellaia.
An excellent Sunday with good friends.
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