Wrapping porchetta correctly is an important step to make sure the flavors of the pork, herbs, and spices remain locked in during cooking.  To achieve this, start by laying out a sheet of aluminum foil twice as large as your roast. Place a double layer of wax paper over the foil and add a layer, of course, salt, over it.  Add your porchetta on top of the salt and fold in the wax paper to cover it completely, then wrap it tightly in the aluminum foil to ensure even cooking throughout the meat. This wrapping technique should be followed when cooking porchetta in an oven or smoking it on a smoker or BBQ pit to ensure juicy goodness with every bite!