800gr pork loin, 150gr dried chestnuts, thin slices of lard, 3 branches of wild fennel, 5 cloves of garlic, 2 bay leaves, 3 glasses of milk, black pepper, 1 shot glass of Brandy.
Pick one 800gr piece of pork loin, wrap it with thin slices of lard and tie it up with kitchen string; put it in an earthenware dish with 3 wild fennel branches, 5 whole garlic cloves, 2 bay leaves, 3 glasses of milk, some black pepper and a small glass of brandy.
Let it marinate for a couple hours, then put it in an oven tray with 150g of dried chestnuts (previously put in warm water for a night).
Cook at 180°C for 90 minutes, slowly adding the marinating mixture.
If the roast tends to go dry, cover it with tin foil (add some water and milk if needed).