The night before Thanksgiving I roasted the porchetta that had been dry aging for four days. It turned out wonderful! Mahogany crackln, unctuous belly, and juicy loin. This roast is definitely going in my repertoire of feast meals, it is not at all cheap, but it can be made days ahead of time and is very easy to prepare. The porchetta was served with roasted root vegetables and butter lettuce with a creamy tarragon vinaigrette and we drank a 1998 Castellare I Sodi di S.Niccolo Tuscan with it. Thanks to Christian at Pastaworks for your never ending expertise, and the Payne family for growing truly amazing pork!