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Porchetta, is a  derivative of the Italian word  porco, “pork".  In Italy, pigs are roasted in the open air at Porchettastreet fairs, or in the Italian equivalent of Taco Trucks outfitted for the specific purpose of transforming a pig in a delicious sandwich treat!   

There is evidence that even Romans prepared porchetta very similarly to the way it’s done today in Italy.    A whole pig was deboned and dressed with abundant rosemary, fennel and garlic, and filled with its own offal -minced. It is then cooked over a wood-burning flame for anywhere between 6 and 8 hours.

You can make a porchetta yourself and you don't need a whole pig to do it.
Use a pork loin.   You can butterfly it yourself or ask your butcher to do it for you.

Pound the pork loin with a meat mallet until you have it a uniform 1" thick all over.
Stuff it with the following ingredients, roll it up and tie it very well.  Roast it in a
350 degree oven until it reaches an internal temperature of 130.   Let it rest
for at least 30 minutes or more.   

Slice and serve as porchetta sandwiches on crusty bread or as a entree.

Porchetta Filling:

1    whole fennel bulb - chopped
1    large onion - chopped
4    large cloves of garlic - chopped
2    teaspoons dill weed
8    large sprigs of rosemary - chopped fine
12 sage leaves, chopped   
2   sprigs of thyme, stripped off the stems
   salt and black pepper
    red wine.

1.  Saute the vegetables in a bit of oilive oil till softened, add wine and cook till
wine is pretty much evaporated away.

2.  Spread the filling over the meat.   Roll up and tie securely.

3.  Paint the outside of the roast with Kitchen Bouquet or another browning sauce.

4.  Roast at 350 till internal temperature reaches 130.   (about 20 minutes per pound)  Let rest before carving.

Serve thick slices as an entree with the pan juices.   Or, serve as porchetta sandwiches.  Porchetta Sandwich
Serve very simply, just the juicy pork on crusty hoagie rolls.

It's amazingly good.