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1
Preheat the oven to 250 degrees.
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2
Lay the bread cubes out on 2 cookie sheets, in single layers.
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3
Bake for 20 minutes.
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4
Toss the cubes and bake for 10 more minutes; the bread should be dry, not brown.
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5
In a medium-size skillet, cook the bacon over low heat until the fat is rendered and the bacon is crisp, about 20 minutes.
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6
Drain the bacon on paper towels.
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7
Cook the leeks in the bacon fat until they begin to soften, about 4 minutes.
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8
Add the chestnuts and stir for 4 minutes.
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9
Transfer to a large bowl, and add the bread cubes, bacon, truffle, thyme, savory, 2 cups of stock, salt and pepper.
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10
Add additional stock if you like the stuffing very moist.
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11
Raise the oven to 475 degrees.
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12
Remove the tail from the pig.
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13
Stuff the cavity with the bread mixture.
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14
Truss the pig to enclose the filling.
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15
Place in a roasting pan (with or without a rack), the trussed opening face down.
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16
Tuck the back legs under the body.
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17
Cover the snout and ears with foil to avoid burning.
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18
Place on the middle rack and roast for 45 minutes.
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19
Turn the pan and roast for 30 minutes more.
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20
Remove the foil and roast another 15 minutes.
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21
(The skin should be hard and crackly.)
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22
Place the pig on a platter.
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23
Pour the wine into the pan and bring to a boil on top of the stove, scraping the bottom of the pan to get up any browned bits.
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24
Carve the meat, skin on.
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25
Serve with the stuffing on the side, moistened with the pan juices.
