Cut the string and open out a shoulder of rare breed pork, rub the cavity with fennel jelly, sea salt, pepper and the leaves picked from a few sprigs of fresh rosemary, roll up again and tie. Dry the skin with kitchen paper and rub in lots of sea salt. Place in the hottest oven for 20 minutes, then turn the oven down to 160 C and roast for a further 2.5 hours.
