KeGiorg

Method

1. Prepare the spice mix: combine coarse salt, Cambodian black pepper, sweet red pepper, flavored chili, savory, oregano, fennel seeds, nutmeg, lemon zest, and orange zest.
2. Add fresh herbs: roughly tear fennel fronds, sage, rosemary, and mint leaves; also deseed and chop a sweet pepper.
3. On a work surface, layer the meats: start with pork, then beef, then lamb, sprinkling some of the spice mixture over each layer.
4. Place slices of lardo between the meat layers.
5. Roll the meat tightly into a compact log, then wrap the outside with slices of guanciale.
6. Tie the roll firmly with kitchen string in several places.
7. Secure the roll onto a spit using wire, wrapping it around to keep it centered.
8. Cook the spit over a fire (or grill) with the flame at a distance, turning slowly, for about 2 hours. Baste occasionally with a rosemary sprig dipped in the drippings.
9. After 2-3 hours, when the meat is browned and cooked through, remove from the spit, cut away the wire, and slice the roll into rounds.
10. Serve immediately, drizzling with the collected juices.