INGREDIENTS

Pork meat

Chicken meat

Rabbit meat

Game meat

Sage

Sliced bacon

Extra virgin olive oil

Salt

Mountain butter

PREPARATION

Carefully prepare the meat in rather small pieces

Put the meat on the skewers including  a sage leaf and a slice of bacon between one piece of meat and the other.

Prepare the charcoal.

When the embers are ready, insert the skewers on the motor pins and turn over high heat for about 20-25 minutes.

Pour the oil slowly

Repeat the operation after ten minutes using the same oil which in the meantime will be poured and collected.

Add plenty of salt and let it run for another 40-50 minutes over a not too lively fire.

Sprinkle the butter which will melt evenly on the meat.

Continue cooking for at least three hours, passing the sauce from time to time so that the meat is always soft and salting two to three times during cooking.

Before removing the spit from the heat, let it drain so that it is soft but not too greasy.

Transfer the meat to a container, possibly hot

Serve with polenta and the sauce obtained from cooking.

Accompany with red wine