Spiedo alla Bresciana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 sprigs rosemary, leaves very finely chopped
• 50 g fine salt
• 1 x 1 kg piece pork neck, cut into 10 x 100 g slices
• 30 thin slices flat pancetta
• 5 quails, butterflied and halved lengthways, rinsed well and patted dry
• 90 large sage leaves
• 1 potato, scrubbed and cut in half (optional)
• 5 duck marylands, boned and halved lengthways
• 1.2 kg American-cut pork ribs, cut into 7 cm-wide strips, then into segments of 2 bones
• 1 cup (250 ml) red wine
• 500 g unsalted butter, melted