Umbrian Porchetta

Lay the Pork belly, boneless, skin on, skin-side down on a clean work surface. Using a sharp knife, butterfly the thicker parts of the pork belly to create a more even thickness, being careful not to cut through the skin. Score the skin deeply in a crosshatch pattern, without cutting into the meat.

Finely chop the Fresh rosemary sprigs, Fresh wild fennel fronds, and peeled Garlic cloves. In a small bowl, combine the chopped herbs and garlic with the Coarse sea salt and freshly ground Black peppercorns.

Rub the herb and salt mixture generously over the entire meat surface of the Pork belly, boneless, skin on, ensuring it is evenly distributed.