Grilled Stuffed Porchetta

Preparation:

Preparation: Clean the suckling pig, season with salt, pepper, garlic, fennel seeds and proceed with the filling. Distribute the sliced or wedged fruit inside, inserting the bacon first in the center and then the previously cooked brandy pork loin, season with salt, pepper, spices and balsamic vinegar. Close and sew with string, cooking until it turns golden brown.