Porchetta

Season the pork belly with salt, then pepper, then nutmeg, then rosemary, and lay bay leaves over it.

Add brandy and let it rest for a couple of hours.

Remove the bay leaves one by one. Press with joined hands, pushing towards the meat, and roll it up.

Work the rolled meat into the tube so the porchetta is nice and compact, roll it and poke it with a fork so the fat can come out.

Put the pork in the oven at 300 degrees and do not add any more wood.

Cook in the oven for 10 hours.

Return it to the oven for an hour to an hour and a half, depending on when the crust forms.

Turn the porchetta every 20 minutes so the crust forms all over rather than on one side. Said first as every 15 minutes, then every 30, then settled twice on every 20.

Give it a little water and carve.