Porchetta

Ingredients

8 kg boneless pork loin
70 g fennel
2 sprigs of rosemary
5 sage leaves
3 cloves of garlic
Orange zest to taste
Salt to taste
Pepper to taste

Method

Clean the porchetta, flame the outside of the skin and scrape it with a knife. Finely chop the garlic, wild fennel, sage, rosemary needles and orange zest together; season with salt and pepper and mix carefully. Season the inside of the pork loin with the mixture and massage thoroughly. Tie with kitchen twine so that it cannot open during cooking.

Cooking time and instructions

Cook in a Fontana oven at 200-230 °C for about 3 hours, monitoring the cooking. At the end, remove the porchetta and raise the Fontana oven to 350 °C, then return the porchetta for 5-10 minutes to crisp the skin. Place the porchetta on a wooden board and serve still warm.