Pampanella Molisana (Paprika Roast Pork from Molise)

Making the spice rub

1. Combine the paprikas, salt and garlic granules and set aside.

Cutting the meat

1. Cut the meat into 1-inch slices stopping short of the bottom by about 1-inch. You'll create a type of 'book' of sliced meat; all connected at the base.
2. Put on some kitchen gloves and generously douse all the surface of the pork, be sure to cover all the exposed areas as this will give as much flavour as possible.
3. Place a sheet of parchment (greaseproof) paper in a casserole pan or tin that will fit the pork snugly. Place the meat on top and then top the meat with more paper, folding under to ensure everything is tightly covered.
4. Refrigerate for at least 1 hour (up to 24) for the paprika to permeate the flesh to give a fuller flavour.

Cooking the pork

1. Preheat oven to 300ºF/150ºC
2. Unwrap the meat and sprinkle over 1-2 tablespoons of the wine vinegar. Re-wrap tightly and bake in the oven for 2½-3 hours.Baste the meat a couple of times during the cooking, being sure to re-cover the pork snugly each time. This will keep the red colour more vibrant.
3. Once roasted, baste one more time just before serving - I'll often add a spritz of lemon juice too, but this is optional. (See notes for suggestions on serving)