The perfect porchetta sandwich
Italians KNOW not to mess with a good thing, and porchetta is most often served as a sandwich, nothing else but bread and porchetta - sometimes they'll slather on some pickles or antipasti vegetables, but I prefer it without anything.
On its own, it's as close to food perfection as it gets. The meat is meltingly soft (the fat content in a pork belly keeps the meat juicy and tender). But the real winning element is the note of fennel and herbs which permeate every bite - seasoned for the gods! The pops of crunchy skin combined with the soft meat and chewy bread is another level of delight! I could go on... but really, you just need to experience it for yourself.
You can, of course serve porchetta any way you like; with salad or vegetables, but it's the sandwich I love the most.
Once cooked, porchetta will be good in the fridge for 4-5 days, tightly wrapped. You'll lose most of the crunch from the skin when refrigerated, so for the prime crunch experience, serve right away. Leftover meat is excellent for sandwiches.
Personally, I don't recommend freezing roasted porchetta. You could freeze the pre-roasted meat before cooking. Just wrap it tightly in plastic wrap and freeze for 3+ months. Defrost thoroughly (in the fridge) before roasting.