Porchetta

Porchetta began as a way to cook a whole pig for a festival, and the rolled, herb-stuffed version became a fixture of Italian markets and country feasts. The slow roast renders the fat and leaves the skin crisp.

1. Bone a young pig or use a pork loin with the belly attached, and score the skin.

2. Rub the flesh with salt, pepper, crushed garlic, rosemary, and fennel seed.

3. Roll the meat tightly and tie it with string.

4. Roast it slowly, fat side up, basting with white wine, for several hours until tender.

5. Raise the heat at the end to crisp the skin, then rest the roll and slice it.