Preheat the oven to 200°C (400°F/Gas 6). Put the chicken and pork loin into one oven dish and the guinea fowl and rabbit into another. Drizzle the olive oil over the meats and scatter the aromatic salt onto the outside of the pork and lightly into the inner cavities and outsides of the chicken, guinea fowl and rabbit.
Put both oven dishes into the oven and brown the meats, turning them over. It should take 10-15 minutes on each side. Add 250 ml (1 cup) of wine to each dish and divide the potatoes and sausages between the dishes. Mix with a wooden spoon to coat the potatoes with the pan oil. Roast for another 1¼ hours or so, turning over to brown evenly. Check to see if the meats are done. The juices from the thickest part of the chicken should run clear when pierced with a skewer. All the meats should have a crisp, golden exterior and be well cooked throughout. The potatoes should also be golden and crispy. If one or more of the meats cook before the others, remove from the oven and transfer to a plate while you continue cooking. Remove the trays from the oven.
When the meats have cooled slightly, cut the pork into slices. Cut up the rabbit, chicken and guinea fowl into small serving portions with a pair of poultry shears. Sprinkle potatoes with salt, if necessary. Pile all the meats up with the potatoes onto a serving platter, drizzle with some of the pan juices and serve immediately.