Porchetta of Ariccia

Prepare the pork: Lay the boneless pork belly skin-side down on a clean surface. Using a sharp knife, score the skin of the boneless pork belly in a diamond pattern, being careful not to cut into the meat. Butterfly the boneless pork loin lengthwise, opening it up to create a flatter piece of meat.

Prepare the aromatic rub: In a small bowl, combine 50g of the sea salt, freshly ground black peppercorns, finely chopped fresh rosemary, finely chopped fresh sage, minced garlic, and crushed fennel seeds. Mix well to create a fragrant rub.

Season the pork: Generously rub the aromatic mixture over the entire flesh side of the boneless pork belly and all surfaces of the butterflied boneless pork loin. Ensure an even coating.