Porchetta is a traditional Italian dish consisting of a savory, fatty, and moist boneless pork roast. The pork, often pork belly or a whole pig in some cases, is deboned, heavily salted, and stuffed or seasoned with a variety of herbs such as garlic, rosemary, fennel (often wild fennel), sage, and sometimes other herbs and spices. It is then rolled and tied tightly before being slow-roasted, typically over wood, for several hours to develop crispy skin on the outside and tender, flavorful meat inside. Porchetta originated in central Italy, particularly associated with Ariccia near Rome, but it is popular throughout Italy and considered a celebratory dish. It is commonly sold as street food or served in sandwiches (panini) and is recognized as a traditional Italian food of cultural significance. In terms of preparation, pork belly is often scored and seasoned with a herb paste, rolled tightly, and roasted until the skin becomes crispy while the meat remains juicy and tender. Variations exist depending on the region, such as adding liver or stuffing with pig's entrails, but the core concept remains the same: a richly flavored, herb-infused rolled pork roast with a crispy skin. Porchetta is enjoyed in many forms—from whole roasted pigs to portions of rolled pork belly—and is a staple at Italian celebrations and street festivals, prized for its bold and aromatic flavors.