Porchetta from Sutri

Method

1. 1

   Pound together the garlic, rosemary, fennel seeds, coarse salt and pepper into a coarse, fragrant paste.

2. 2

   Lay the belly out rind-side down and rub the paste all over the inside, without holding back.

3. 3

   Place the loin in the centre, roll the belly tightly around it and tie with string at regular intervals, every three or four centimetres.

4. 4

   With a sharp knife score the rind in a diamond pattern, without reaching the meat, and rub it with coarse salt: that's the secret of the crackling.

5. 5

   Rest in the fridge, uncovered, for at least a night so the rind dries out well.

6. 6

   Roast at 160°C for about three and a half hours, then raise to 220°C for the last 20–30 minutes until the rind puffs up and turns crisp.

7. 7

   Rest the porchetta for at least half an hour before slicing. It's good hot, but in Sutri they eat it cold too, in a bread roll and nothing else.