Score the pork skin lengthwise cutting through the skin and a quarter inch into the fat. This will help the fat render during roasting.
Rub the mortared garlic over the entire flesh side of the pork midsection, sprinkle on the Profumo Del Chianti, rosemary, and fennel pollen.
Roll the loin towards the belly, the loin should be wrapped up in the belly and the skin side edge of the belly and the top of the loin should meet. Tie the roll closed tightly with a butcher’s twine.
Place the Porchetta in a high sided roasting pan with rack. Add 4 cups of white wine, beer, or water to aid in the steaming process. Cover tightly with foil.
Cook at 375 degrees for 2 hours covered to steam the skin covering the Porchetta, then reduce heat to 325 degrees F and uncover and return to oven to cook for another 20 minutes or until skin starts to blister and crisp and the internal temperature reaches 130 degrees F.
Remove from oven and rest for at least 30 minutes. Slice into one inch portions using a bread knife, the skin will be quite crispy and difficult to cut with a chef’s knife, so it can be easier to peel the skin/fat cap off and cut or "shatter" that separately.