How to Make Porchetta

It was a little difficult to get my butcher to understand what I was looking for when I called to request a ten-pound pork belly for making porchetta. He said, “You don’t want that. It’s too fatty. We will roll you up a nice pork loin with a little skin on the side.” I just smiled and replied, “No thank you. A European cut of pork belly is what I’m looking for—a large slab of pork from the belly with the skin and fat still on the cut.” Serve with a salad of mixed greens or on a Keto Bun for a tasty sandwich.