Pickles

Bruce Logue's amazing pickels added a lighter counterbalance to his porchetta sandwich,
and made for a great chip dip.

Ingredients
5 heads fennel
3 cucumbers
1 quart water
1 cup white wine vinegar
1 cup sugar
1/4 cup salt
2 garlic cloves smashed
2 sprigs thyme

Directions
1. Combine the water, vinegar, salt and spices and bring to a boil. Turn off the heat and allow to steep for 3 minutes.
2. Slice the cucumbers and fennel to desired thickness and pour the hot liquid over.
3. Allow to cool to room temp. and store for a day before using.

Porchetta

Bruce Logue's fabulous sandwich was built around the thin sliced porchetta, dressed
with a soy mash aioli, topped with homemade pickles, and absolutely amazing.

Ingredients
1 Riverview Farm Pork Middle
1/4 cup chopped garlic
1 tablespoon black pepper
3 tablespoon kosher salt
2 tablespoon fennel pollen
1 tablespoon ground fennel seeds

Directions
1. Remove the loin from the middle and any bones and excess fat. Lay the middle out flat and trim the skin removing a 2 inch strip from the belly side.
2. Season aggressively with the above spices and roll tightly. Tie with butcher twine and allow to sit for one day.
3. Smoke for 4-6 hours, at 275º or until an internal temperature of 160º is achieved. Cool overnight and remove the skin. Slice thinly for sandwiches.