Kg 8 Boneless pork loin
Gr 70 Fennel
2 Rosemary sprigs
5 sage leaves
3 Garlic cloves
q.b. Orange peel
q.b. salt
q.b. pepper


Clean the pork, flame the outside of the skin and scrape it with a knife. Finely chop the garlic, wild fennel, sage, rosemary needles, orange peel, salt, pepper and mix very carefully. Season the inside of the pork with the chopped herbs and massage well. Tie with string so that it cannot open during cooking. Cook in the Fontana oven at 280-300 ° C for about 3 hours checking the cooking. At the end extract the porchetta and bring the Fontana oven to 350 ° C, add the porchetta again for 5/10 minutes to obtain the classic crispy skin. Place the porchetta in a wooden cutting board and serve it while still hot.

280° / 300°
210 min.
150° / 180°
180 min.