Black pork roast for today. An eclectic piece of meat, of a free-range black pig. Individual small rods (kondosouvli) with a discreet-scented delicate marinade for a piece we surely want to bring out and definitely not cover up. See the whole process in detail on the marinade, because the marinade along with the quality kermes oak charcoals is the two factors here that will make the difference. Our main goal, as always with roasts, is to remain juicy.
Happy grilling everyone!
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