Le Rôti de Porc du Sidobre

• 1 kg (2¼ lb) roast from the loin of pork, on the bone
• salt, pepper
• 2

If you are using dried cèpes, put them to soak in warm water. Remove the rind from the pork and keep it for future use – to make couennes confites or to enrich a stew. Bone the meat, season it well inside, roll and tie it securely round. Put a tablespoonful of lard in the roasting tin, together with the joint and the bones, and