Porchetta is a type of roasted pork that is popular throughout the country but is best-known in central Italy where it originated. The whole pig, deboned, is arranged in layers with a lot of salt and a stuffing of garlic and herbs, usually rosemary or finocchiella (fennel weed) and then rolled and roasted on a spit. It’s sliced into chunks and usually eaten as a messy panino with crusty bread or, in Rome, in a rosetta roll or between two slices of pizza bianca. A good porchetta is absolutely mouth-watering with its mix of meat, fat, crispy skin and savory herbs. A highlight of a drive is spotting a white van with its “Porchetta” sign on the side of a road, the more trucks pulled over near it, the better. Like many foods of rustic origin, porchetta now has a following among foodies and is on the menu in many trendy restaurants. The New York Times recently featured an article about the “Porchettiamo” festival in Umbria – a porchetta paradise. To satisfy a craving here in New York, the East Village “sandwich shop” Porchetta has a good version – greasy in a good way and succulent – served on a ciabatta roll. Yum.