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Cut the pork liver into large rectangular pieces. On a dish, prepare a sauce with salt, pepper or chili, orange peel, garlic, rosemary and bay all thinly cut. Mix and season with it every piece of liver. Wash the liver net, broaden it and wrap the little livers in it one after the other. Put them on the spit and run through a leave of bay between a piece and the other. Barbecue them by turning continuously the spit, to cook the pieces uniformly. Check the cooking by piercing the meat with a toothpick or by cutting it a little; if it does not bleed, it is done. Unspit the livers and eat them hot, with some vegetables or with a green salad.
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