In the Tuscan tradition, this roasted pork shoulder with a garlic and rosemary crust has become a house speciality.  The first meal is always served to my family here in the dining room, sliced and typically with a side of roasted rosemary potatoes.  Later the carved meat is used to make other dishes like porchetta sandwiches, a pork stew with carrots and red wine, or a pasta dish of sliced porchetta over a bed of pasta, like one of the ways that the cinghiale is served in the small villages of Tuscany.