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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Suckling Pig Porchetta
 Categories: Pork, Wine, Herbs, Vegetables
      Yield: 12 Servings
 
      8 kg Suckling pig
    375 ml White wine
     70 g  Wild fennel flowers
      2    Branches rosemary
      1    Head of garlic; in cloves
           Nutmeg
           Rock salt
           Black peppercorns
           Extra virgin olive oil
 
  Debone the pig, removing its leg bones, shoulder bones,
  rib cage, and spine, then trim off any excess fat. Wipe
  the meat clean as necessary.
  
  Meanwhile, boil the wine rapidly in a small saucepan so
  that the volume of liquid reduces to 30 mL or 2
  tablespoons. Remove from the heat and cool.
  
  Finely chop the fennel flowers, the needles of the
  rosemary, and the garlic cloves. Add salt, pepper and
  finely grated nutmeg to taste. Carefully stir the
  reduced wine into the herb mixture.
 
  Fill the cavity of the pork with the herb mixture, then
  sew it up securely using a trussing needle. Rub the pig
  all over with olive oil, and season again. Thread it
  with an oven spit if you have one, alternatively use a
  large roasting tray.
  
  Set the oven @ 130oC/265oF. Roast the porchetta for
  about 4 hours, turning the heat up to 210oC/410oF for
  the last 10 minutes.
  
  Remove from the oven and leave to rest.
  
  Sit the pork on a cutting board, carefully release it
  from the spit (if using) and serve at your leisure,
  either hot, warm or cold. Porchetta is traditionally
  thinly sliced.
  
  If you are using a boned loin of pork with the belly
  still attached, butterfly the loin, and score the skin
  at regular intervals. Roll the meat into a cylinder once
  you have spread it with the herb mixture, and tie the
  length with kitchen string every few centimetres to help
  it stay together.
  
  Serves 12
  
  RECIPE FROM: https://www.gordonramsayrestaurants.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... State Motto: Wisconsin: Come Cut Our Cheese
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