California is a mix of city people, seamen and wine makers. Just a short drive from San Francisco is wine country, Sonoma County. Not only is it breathtakingly beautiful, it produces some of the finest American wines. While visiting the area, the Foppiano family prepared a feast of wild pork, broccoli in wine and much more. Kevin Brauch, The Thirsty Traveler
- 1 (10 1/2 pound) wild pig, cleaned
- 6 to 10 garlic cloves, sliced
- 6 to 10 sprigs fresh rosemary
- 1 cup olive oil, to rub
- 1 cup Italian seasoning
- 1 bottle sweet Chardonnay wine
- Spray bottle
- Salt and pepper
Score the meat with a sharp knife about 1-inch deep. Push a slice of garlic and a sprig of rosemary into the sliced areas. Rub the entire roast with olive oil to coat. Shake on the Italian seasoning covering the entire roast.
On a hot charcoal or wood BBQ, place the meat on a rotisserie or on the grill. A dry, oak, wood base is the best. Put your sweet Chardonnay in the spray bottle and spray the meat every 10 minutes as it cooks. Char the outside of the roast, and the inside will cook.
Turn the meat every 20 minutes if not on a rotisserie. Cook the 10 1/2 pound roast for 2 1/2 hours.