Directions

1. In a food processor, add all the seasoning ingredients and pulse to combine into a paste. Rub the inside of the loin and belly evenly with the seasoning paste. Roll the loin inside of the belly and truss to hold. Seal under vacuum and refrigerate for 2-3 days.
2. Heat an immersion circulator to 155°F and add the porchetta. Cook the porchetta for 26 hours. Remove the porchetta and allow to cool naturally.
3. Steamed clams: clean and soak the clams. In a large sauce pot or skillet heat the oil over medium heat and sweat the onions and garlic until translucent. Add the white wine and reduce. Add the clams and clam juice and cover the pan for approximately 8-10 minutes or until the clams open. Discard any clams that do not open.
4. For service: Slice the porchetta into ¾ “-1” slices and grill or sear both sides to crisp up and heat thoroughly.
5. Serve the porchetta slices and steamed clams with ancient grains and pickled vegetables including faro, cardoons, fresh fennel, shaved shallots, diced preserved tomato, sprouting cauliflower. Finish the dish with fresh herbs, butter, white wine and a squeeze of lemon.