Categories: Gluten free, Dairy free, Kids The simple mention of the word �porchetta� makes most Italians salivate. This is a traditional dish originating in Umbria but is also common in Lazio, Abruzzo and Le Marche. In Umbria the meat is flavoured with garlic, wild fennel, salt and pepper while in Lazio and Abruzzo, rosemary and garlic are used. In Le Marche they sometimes baste the meat with white wine or cooked wine must. Porcheddu in Sardegna is also quite similar, albeit flavoured with lardo and myrtle. It is spit-roasted suckling pig. There are porchetta festivals during the summer time throughout central Italy where families and friends come from all around to eat porchetta outdoors and listen to music and socialise. Do not be tempted to make a smaller roast, as it is more likely to dry out. Make sure that the butcher wraps the skin (with a good layer of fat to keep the meat moist) around the roast so that the entire top and sides are covered to retain the moisture. If they give you a cut that looks like a doughnut and the flesh is 80% plus exposed, take it back. It will come out dry. Use whichever of the herbs listed below on their own or as a mixture. I make this dish on days I don't feel like cooking for a big group. The day before I salt the skin and leave it to dry in the refrigerator overnight. The next morning I take it out and if I am feeling very lazy, I just place it on top of the herbs and stick it in the oven until it is cooked. I then crank up the heat and get the crackling crispy and then let it sit until ready to serve.