Festive Pork Roll "Porchetta"

Ingredients:

• 250 g pancetta or any dry-cured ham, finely chopped
• 10 cloves of garlic, chopped
• Grated zest of 3 lemons
• Grated zest of 1 orange
• 1/2 cup chopped fresh parsley
• Chopped leaves of 4 sprigs of fresh rosemary
• 2 tbsp red flakes pepper
• 2 tbsp. capers, chop
• Coarse salt
• 1 (4.5 - 5.5 kg) chilled boneless pork leg with skin, meat flattened

Preparation:

1. Preheat oven to 180°C.
2. Place the pancetta in a food processor and process until smooth. Add the garlic, citrus zest, parsley, rosemary, pepper flakes, capers, and 2 tablespoons of salt, mixing by hand.
3. Place the ham on a cutting board, meat side up, and make small cuts every 2.5 cm. Rub the meat generously with the paste. Turn the ham over and make the same cuts on the skin. Roll the ham into a roll and tie with kitchen string. Rub the skin with a little salt.
4. Place the roll in a roasting pan, put it in the oven and bake for 2 hours.
5. Increase the oven temperature to 200°C (400°F) and continue baking the roulade until the meat inside reaches 75–80°C (165–175°F) and the skin is crispy, about 1 hour 30 minutes.
6. Remove the roulade from the oven and let it rest for 30 minutes. Before serving, slice the meat thinly.