« Reply #14 on: November 10, 2015, 03:16:36 PM »
David - I love the looks of yours! I had porchetta (pronounced "por-KETT-a" ) several times in Italy...and I don't know if it is just different here vs there - or a different cut/spelling to signify a different dish altogether. Here is porchetta that I had in Pienza, near Siena. The first picture is Pappy's piece 
....
I spoke to the owner of the deli - and he told me how they prepare this
They take a small pig - scald and scrape the hide and debone him. Then dry , and rub olive oil, salt, garlic, oregano - sometimes rosemary, and thyme - or whatever the cook has available and want to use. Then the pig is tied into this roll that you see - preserving the overall shape of the pig. Then they roast the pig over hardwood charcoal, all nite long... The result? The slices still have a piece of that wonderful "cracklin" like skin - with a hit of salt and the herbs as seasoning and it is moist and tender.
But...I am betting yours tastes better 
I think a different cut / definitely different process - but oh my, THAT sounds good!
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