Fire reveals all the virtues of the meat and uncovers the flavours that were forged for so long within. It gives meaning to the work and time spent in the fields and during the ageing process. When the time comes, everything must be up to scratch after all the effort. We have to prepare a good bed of firewood or oak charcoal and spread it over the grill, cut the meat with a knife so as not to burn its surface, remove the bone to get an even roast, discard the excess fat, temper the chop away from the heat and then bring it closer to sear the surface, carve it to show its true nature along the grain of the muscle, serve it and fi-nally give in to the pleasures of the fire and the meat.