This is the Italian dish, most famous in Emilglia-Romana, featuring a whole pig, boned out and stuffed with its own meat and herbs, roasted and typically sliced into slivers and served as rustic sandwiches. Having done a variety of “fake” porchetta creations in the past, I thought it would be fun to try to the real deal for the recent Chicago Beer Society picnic’s “Other Meat” category.