Hearing so much about this in Northern Calfornia on business, I thought I would take the plunge and take one back to the Alps.

Cold and wet Oakland flight to wet Long Beach (JetBlue) and a quick ride to Whole Foods, City of Torrance. The Butcher was very helpful and said it could be done if packed in dry ice. That done, it was and out I departed from LAX homeward bound.
Price was $104 USD, which is about the same price in our CHF.

On arrival home the next day, my package made it through the dreaded Zoll without incident, other than bemused looks from the Officers ( Whole Foods provided documents ). Packed in a Cool-lite carton surrounded by dry ice, it is still quite cold, almost frozen as packaged.

I was told that our British residents call this a ROYAL ROAST, and have some history behind said claim. Whole Foods advised to bake it with Paprika or Chipotle (a smoked Mexican chile pod) sprinkled on the top skin: I only have Spanish Pimenton Dulce or Ahumado I use for Paella, so I hope this is acceptable to our guests, as it is doubtful our Migros or Coop stocks Chipotle anytime soon.

Also advised as mentioned above on baking time and internal temperatures. But I have absolutely no idea what the stuffing seasoning is, so this will be an interesting experience for all.

Any suggestions for a good wine with this dish ?