Cicotto di Grutti

Handed down at Grutti, with every butcher's own mix of seasonings. The ears, snout, shin and innards are prepared and roasted in the oven underneath a whole porchetta, so that they take up the fat dripping off it along with the garlic, rosemary, fennel, salt and pepper it is seasoned with. The method turns up elsewhere in Umbria; what is particular here is building it on the humblest and most flavourful cuts.