Soppressata-Wrapped Pork

1. 1

   In a large bowl, mix the wine with the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight.

2. 2

   Drain the pork and discard the marinade. Lightly season the pork with salt and season generously with pepper. Overlap 2 slices of soppressata on a work surface; put a length of pork in the center and roll it up in the soppressata. Repeat with the remaining soppressata and pork.

3. 3

   Strip 2 inches of leaves from the thick end of the rosemary branches. Using a sharp paring knife, whittle the ends to points. Thread 2 onion wedges onto each branch followed by 1 pork bundle; repeat twice.

4. 4

   Light a grill. Lightly brush the grate with vegetable oil. Grill the skewers over a medium-low fire, turning until the pork and onions are cooked through and the soppressata is crisp, about 12 minutes. Serve at once.

5. 5

   Make Ahead: The pork bundles can be assembled earlier in the day and refrigerated before grilling.

6. 6

   Wine Recommendation: The spicy soppressata suggests a soft, dry red with smoky overtones and some spice to match. Consider the 1999 Vigna Nirane Dolcetto d'Alba or the 1999 Giacomo Conterno Dolcetto d'Alba.

* Per serving · 4 servings · Values may vary.

No additional tips available.