Add all the thyme, rosemary and garlic into a mortar along with the fennel seeds, olive oil and a good pinch of sale aromatico. Pound everything together with a pestle until you get a rough paste.

Unfold the pork loin, spread the herb mixture all over the cut side, then fold the suckling pig back over. You need to keep the suckling pig together during cooking, so tie pieces of string around it at 2cm intervals.

Tuck any leftover rosemary sprigs under the string. Wrap first in baking paper and then in aluminum, keeping the aluminum wrap on the outside.

Heat oven to 320°F degrees and cook for 2 hours.

Cook for an additional 30 minutes uncovered (turning as necessary) to form the crispy crust.

When ready, take the pork out of the oven and cover it tightly with tin foil.

Leave for at least 15 mins before eating, or leave to cool and keep in the fridge for up to 2 days. To serve, loosen the crackling, then carve the pork into thick slices.