This is a Porcetta, we used a milk-fed pork called Porcellet. This one was stuffed with a mushrrom and spiced spinach forcemeat. Glued with acitva, cooked sous-vide, fry and sliced. It was so crispy, juice on the inside. Turly one of the a great dishes, served with buckwheat polenta and blood orange marmalade. Up top was a pork four ways porcetta, milk-fed chop, tounge, spiced cursted ribs so good.
