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You want the belly to be as uniform in width as possible, to help with rolling. If you need to trim some meat around the ribs etc, then mince it and add with the filling.
If you've not tied meat much before, it's worth practising and getting it right as it does help keep things moist and looking nice. I wrap mine really tightly in a few wraps of foil, to help it keep it's shape & juice. The skin still crisps up (plenty of salt) but you can also finish on grill
Tenderloin-
I've made it with a shoulder on a few occasions, just as good... Much trickier to roll but you can butterfly it as flat as possible to make your life easier, same goes for a belly cut with still has the loin on one end... Just had some more for breakfast, pan fried on both sides then ladled some fresh tomato pulp over it, covered for a few minutes then served on toast... Amazing...
Ate it with spaghetti last night... 🐖
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Porchetta tips, please.
Inspired by the wonderful sights on this thread, I'm going to give this a go on NYE. Never cooked one before. Does this method sound right?
https://www.theguardian.com/lifeandstyle/2015/aug/27/how-to-make-the-perfect-porchetta