Porchetta

Method

1. Take a piece of pork belly (pancetta) not too fatty, about 2 kg. Remove the excess fat.
2. Do a first test roll to check the fit.
3. Score the inside of the meat to let the seasoning penetrate.
4. Score the skin to make it crispier.
5. Season with 30 g salt, generous black pepper, a little chili, toasted fennel seeds, and one clove of garlic.
6. Finely chop sage, rosemary, parsley, and wild fennel leaves and add to the seasoning.
7. Spread the seasoning over the entire inner surface of the meat.
8. Roll tightly and close.
9. Tie with kitchen twine: make a knot, pass under and tighten in the center, then tie the rest.
10. Place on a wire rack and refrigerate for at least 24 hours.
11. After 1–2 days, cook in the oven at 140°C for about 2 hours (until internal temperature reaches 68–70°C).
12. Increase the temperature to 240°C fan-forced to crisp the skin.
13. Let rest until internal temperature reaches 72°C, then slice and serve.