Porchetta

 

8 kg boneless pork loin 

70 g fennel

2 sprigs of rosemary

5 sage leaves

3 garlic

pinch of orange peel as much as necessary

pinch of salt 

pinch of pepper

 

Wash the pork and scrape it with a knife. Finely chop the garlic, fennel, sage, rosemary needles, orange peel, salt, pepper and mix very carefully. Season the inside of the pork with the freshly made paste and massage well. Tie with a string to prevent it from opening during cooking. Cook in the Fontana oven at 280-300°C for about 3 hours, checking the cooking process. At the end, remove the porchetta and bring the Fontana oven to 350°C, cook the porchetta again for 5-10 minutes to get the classic crispy skin. Place the porchetta on a wooden board and serve while it is still hot.