@Mezzaluna , there are better cuts for roasting imo, I'm only doing the loin because I want to learn to butterfly it and stuff it
@chefbuba I'll pass on the creamy cheeses but maybe something that would compliment the mortadella like fontina or provolone? That would be nice. What's the purpose of the bread crumb, won't that soak up juices and make the loin dry? That's what I'm picturing anyway.
What kind of knife should I use for this?