Chicken Roll

Cook the chicken and let it cool

Remove the skin and breast

Cut the breast in half and then into thick slices

Debone the remaining chicken and grind the chicken and pork fat using a meat grinder

Season to taste with oregano, thyme, salt, and pepper

Add the wine

Line the bottom and sides of a 26x12cm English pound cake pan with thin slices of cured pork

Fill with a layer of ground meat mixed with pork fat

Wrap each slice of breast in a strip of cured pork and arrange (lengthwise) in the pan, along with clean turkey breast

Fill any empty spaces with ground meat and top with rosemary sprigs and cured pork slices

Cover the roll with aluminum foil and bake in a hot oven for 2 hours on the lower rack

Let it cool and refrigerate

To serve, remove from the mold and serve, if desired, accompanied by mayonnaise.