This one was kind of small, but I wanted them to learn, and I saw a recipe for porchetta that I HAVE to try.

Use a young pig and cut a boneless loin chop then keep deboning to the end of the ribs, keeping the bacon attached. Lay the meat flat, season, roll it up fat side out, tie with string and cook low and slow. Finish hot to make bubbly, crunchy goodness on the outside.