- 1 kg to 10 kg of pork
- 70 g wild fennel
- 2 sprigs of rosemary
- 1 head of garlic
- 1 glass of cooking wine
- 2 dl of Cartoceto DOP extra virgin olive oil
Clean the pork, bone it and empty it, place it on a long wooden skewer so that it stays straight during cooking.
Finely chop together the wild fennel, garlic and rosemary needles, salt, pepper and add the nutmeg and 2 tablespoons of cooking wine, then mix carefully.
Fill the inside of the roast with the mixture, then place it in a pan, with the ends of the spit resting on the edge, grease it with the extra virgin olive oil and cook in a preheated oven at 150 ° for a couple of hours, often wetting with the remaining cooking wine.
When the rind has become crispy, cover the pork with a piece of parchment paper.
Place the porchetta on a wooden cutting board, remove it carefully from the spit and serve hot or cold.