Oh How I love PORK!
I had another offsight charity event, decided to make a prochetta. George from Swan Creek Farm brought me one of his fantastic pigs. I took the skin off first leacing it attached to the head, made a fennel forcemeat garnished with toasted pinenuts and started building it by laying a layer of housemade hot coppa. Next came the forcemeat and then the loins. I rolled it up and tied it off. the next morning we roasted it in our la caja china roasting box, served it with ramp pesto. You can tell by the pics I love to have fun in the kitchen! 
This was after the event! All guests were served!
DandyID
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