The little sucker was around 12 kg. I basically
deboned it, made a stuffing up of minced
pork, chestnuts, herbs , spices. Then trussed
it up into long roast leaving head on for
presentation. It's basically an Italian Porchetta
instead of spit roasting I cooked it in my oven.
I have to say it was amazing, hot and even better
sliced up cold in fresh crusty rolls with chilli jam etc.
