Clean the meat, pound it a bit, and then massage it with the flavored salt, ensuring it adheres well. Then tie it to maintain its shape, place it in a food bag, and let it rest for about 24 hours.

In a hot pan, sauté the chopped onion with oil and a splash of water to prevent burning. When golden, add the well-washed blueberries. Add a pinch of salt and season. Then add the wine and honey. Cook for about 6-7 minutes over high heat (until they are soft but not mushy). Then remove some for garnish and blend the rest, straining it through a fine mesh sieve.

Slice the onions, then in a saucepan, simmer with water, vinegar, sugar, and salt for about 10 minutes. Drain them and place them on paper towels.

Grate the zucchinis with a mandoline, squeeze them well to remove some of their water, and then place them in a bowl. Add the beaten egg, salt, pepper, breadcrumbs, and Parmesan. Then form flat fritters, coating them with semolina flour to ensure it sticks well.

In a hot pan with 2 turns of olive oil, first create a crust on one side and then the other over moderate heat, then lower the heat to the minimum and let them cook for a couple of minutes. They should remain al dente in the middle.

Now place the meat (taken out of the fridge at least 2 hours prior) on the middle rack of the oven, with a container underneath (slightly) holding about 1 liter of water to catch the dripping fat. This way, the meat cooks evenly on the grill and does not cook in its own fat. Place everything in a preheated oven at 220°C (428°F), lowering to 200°C (392°F) after 5 minutes for a total of about 25 minutes. It should remain pink in the middle. Then wrap it in aluminum foil for about 10 minutes.