My Friend Chef Jason Dowd and I made a Porchetta Roast in the test kitchen one day after talking about it for a week. I watched as he rubbed the meat down with a blend of seasonings that included fennel pollen
"Vito's Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree)."
Of course you could go to you local butcher and ask them for a pork loin roast with belly attached make sure the skin is on as well. The skin becomes like pork cracklings and is delicious!
Here is a recipe from Forking Tasty that seems easy to follow!
After it is done you can carve it thin ans serve it with potatoes roasted in the oven or make some great sandwiches on Ciabatta
