Debone the entire pig and place in a deep hotel pan, skin side down, covered with the brine. Make a plain white stock with all the trimmings to poach the pig in later.
To make the brine
Bring to a boil, cool down completely and strain.
To make the porchetta stuffing
Sweat the fennel in some oil until soft with no color, cool down. Combine all the listed ingredients in a bowl. Mix well. Make a tester piece to check the seasoning.
After the pig has been taken out of the brine pat it dry, meat side up, on a table. Season with pink salt and massage it in well. Stuff and roll the pig, tie it up, wrap in cheesecloth and tie again.
Place the pig in a deep pan, pour over the hot stock and add water to completely cover. Cover with foil and bake in a 300 degree oven for about 3 1/2-4 hours. Take the foil off and let it cool for a half hour in the liquid.
Pull out of the liquid and carefully untie the cheesecloth and all the string. Strain the pork stock and cool down. It is then used for the pork chop sauce. Cut the pig in half and wrap very tightly (while it is still warm) to mold the cylinder shape. The natural gelatin will help the binding.