Put half your salt on a baking tray and place your pork on top skin side up. Then cover pork with the remaining salt, cover in cling film and place in the fridge for 3 hours.
While you're waiting, make the stuffing by placing bread in food processor and blitz to breadcrumb consistency.
Add nuts and sage and blitz once more, before finally adding the sausage meat for the final blitz. Season with a touch of salt and pepper.
To make the cherry glaze, cook ½ the cherries in the sugar until they have started to break down over a low heat.
Add in your vinegar and bring to the boil before simmering for about 5 minutes.
Add in the remaining cherries, season with a touch of salt and leave to cool.
After your pork has brined, rinse under cold running water, then dry with a paper towel. Score your pork skin at about 1 cm intervals.
Preheat oven at 220 degrees.
Lay pork out, skin side down, with the long side facing you. Place stuffing on the side closest to you , then roll up the Porchetta. Tie off once rolled and place on a greased roasting rack.
Roast in the oven for 35 minutes or until the skin is golden and starting to crisp. Add your stock to the pan. Reduce oven temp to 160 degrees and roast for 1 and 30 minutes or pork skin is crisp and pork is cooked.