Porchetta Salt

• • • Makes a scant 3/4 cup (165 g) • • •

Fennel and rosemary were made for pork. This makes sense when you think about it. Fall is the season of pig butchering, and it is also when these aromatics can be found in profusion in the Italian countryside. This salt conveniently combines all the flavors found in Italy’s iconic porchetta (spit-roasted pig). I use it to make the Oven-Roasted Porchetta Sandwiches on page 183. But it’s also great for seasoning roast chicken or roast potatoes. Here are the basic ingredients, followed by a list of optional additions. I’ve been known to add all of them for a really lavishly seasoned salt.

2 tablespoons fennel seeds

½ cup (125 g) coarse sea salt

2 tablespoons finely grated lemon zest

2 tablespoons minced fresh rosemary

2 tablespoons whole black peppercorns

1 • Preheat the oven to 200°F.

2 • Spread the fennel seeds in a small skillet and set over medium-high heat. Toast, stirring often, until the seeds are fragrant and have turned a shade darker, 1 to 2 minutes. Transfer to a bowl and let cool.

3 • Add the salt, zest, rosemary, and peppercorns to the bowl and mix well. Spread the mixture out on a rimmed baking sheet or pizza pan. Bake until the lemon zest and rosemary have dried out, about 30 minutes. Let cool to room temperature.

4 • Pulse the mixture briefly in a food processor, just enough to achieve a coarse grind. Store the seasoned salt at room temperature in a jar with a tight-fitting lid. For best flavor, use within 6 months.

Optional additions

Crushed peperoncini, crushed bay leaf, fennel pollen, finely grated orange zest, minced fresh sage