Method

1. Score the pork skin lightly, without cutting too deeply into the meat. Repeat the process on the inner side of the pork as well.

2. In a bowl, combine the thyme, rosemary, garlic, lemon zest, parsley, fennel fronds, sage, and oregano, all finely chopped. Add salt, freshly ground black pepper, and olive oil, then mix until a fragrant herb paste forms.

3. Open the pork belly and spread the Dijon mustard evenly over the inner surface. Season with salt and pepper, then spread the herb paste over the entire surface. Massage the meat gently to help the flavors and aromas penetrate evenly.

4. Roll the pork tightly into a log, starting from the thinner end, and secure it with kitchen twine.

5. Refrigerate and allow the meat to marinate for at least 12 hours.

6. Cooking

7. Brush the outside of the porchetta with extra virgin olive oil and sprinkle generously with coarse sea salt.

8. Place the porchetta on a wire rack set inside a deep roasting tray. Roast in a preheated oven at 145–150°C for approximately 4 hours, for a piece weighing 6–7 kg, until the exterior is crispy and the interior remains juicy and tender.

9. Remove from the oven and allow it to rest for 15–20 minutes before slicing.

10. Cut into slices and serve. A properly cooked porchetta should be golden brown and crispy on the outside, with juicy, flavorful meat inside.

11. Scoring the skin helps it cook evenly and develop a crisp, caramelized crust.

12. For the best flavor, keep the porchetta tied and covered in the refrigerator for at least 12 hours or overnight before roasting. This allows the herbs and seasonings to fully infuse the meat.

13. Tie the porchetta evenly and securely, but not excessively tight, so it maintains its shape during roasting.