“Porchetta /por'ket:a/ is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.
Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano.”
http://en.wikipedia.org/wiki/Porchetta
I had it for the first time in a small village (castel gandolfo) 30 mins south of Rome. Few slices of porchetta in white bread for lunch. Really savory!!
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