We seasoned the shoulder with Amber N.2. We let it air dry on a rack in the refrigerator for 4 days. Then we set it on a bed of Tuscan kale, onions and pepperoni. We covered it and put it in a 300°F oven. An hour later we increased the heat to 375°F and added convection. It roasted for 5 hours. We moistened the pepperoni and kale with white wine a few times during the roasting process. We let it rest for 30 minutes. Then we carved the roast and tucked in.
Years Past
January 11, 2011
January 11, 2005
