Roasted Quails

Pat the quails dry with paper towels and season the inside and outside of each bird generously with salt.

Wrap one slice of fresh bacon around each quail, securing it with kitchen twine or by tucking the ends under the bird.

Heat the lard in a large roasting pan or cast-iron skillet over medium-high heat until it shimmers.

Place the wrapped quails in the pan and sear on all sides for 3-4 minutes until the bacon begins to brown.

Pour the wine over and around the quails, allowing it to deglaze the pan and create a light sauce.

Transfer the pan to a preheated 400°F (200°C) oven and roast for 25-30 minutes until the quails are cooked through and the bacon is crispy.

Remove from the oven and let rest for 2-3 minutes before serving, spooning the pan juices over each quail.