Porchetta Sandwich

HertaBerkSchwein Farm local Berkshire pork middle (belly, loin, tenderloin, skirt, sirloin) that is boned out, butterflied opened into one piece with the skin still attached, season heavily with herbs, garlic, salt, pepper, fennel, chili flakes, lemon and orange zest. Rolled up and tied into a tight circular roast. Small pieces are roasted daily until the skin gets crispy and the delicious fat renders out and become tender. The pork is sliced very thin including the cracklings, served on a freshly baked, toasted Sullivan Street ciabatta bun, arugula and a salsa verde sauce (chives, parsley, shallots, dijon, anchovy, Calabrian chili, garlic, olive oil, capers chopped fine) with a squeeze of lemon.