How to Roast a Porchetta

• 4 pound Porchetta (I suggest you spring for the Custom Blend Hampshire Porchetta Loin by Pat LaFrieda)
• 3 tablespoon of fennel seed

Kosher salt

Pepper

1. Preheat oven to 400 degrees.
2. Toast fennel seed in a dry skillet until fragrant. Once cool, grind fennel seed in a spice grinder or coffee grinder.
3. Rub pork with salt, pepper and toasted, ground fennel and place on a rack fitted in a roasted pan. Cook for 10 minutes at 400 degrees, then turn heat down to 350 degrees and cook for 90 minutes.
4. Baste with the accumulated fat in bottom of roasting pan and turn heat up to 500 degrees until pork skin is crackling crisp. Let roast rest in a warm space for 30 minutes and serve warm, sliced.