Firewood roasted Porchetta

It is a very ancient recipe, passed down from tradition. Fresh meat of heavy Italian pigs is used and, according to a typical local
recipe, seasoned with garlic, salt, pepper, rosemary and wild fennel.
The meat is rubbed to favour absorption of seasoning and is then slow-roasted in the oven to achieve uniform cooking. It is then cooled: the taste is typical and appealing.