The Food Lab: Better Home Cooking Through Science

STEP 11: SLICE IT IN HALF If you want to roast your
porchetta all in one go on a single baking sheet, you should
slice it in half right now into more manageable pieces. Use a
very sharp chef’s knife or carving knife and try to do it in a
single stroke instead of sawing, for the nicest presentation.
Then wrap it very tightly in plastic and refrigerate at least
overnight to give the salt and baking powder some time to
work their magic. (You can, of course, skip this step if
you’re in a real rush to get pork in your mouth.)