The loin is easiest to find at a real butcher shop. Ask for “easy carve” which means the bones are mostly separated from the meat. You can also go completely boneless, but the ribs make a striking presentation. You can also have your butcher score the skin with parallel slits 1/4-inch apart across the width of the loin. If you can’t find a skin-on loin, you can still make the recipe (minus the crackling). Make sure you find a loin with a thick fat cap, or the meat will be dry.
Special equipment: butcher's twine, a roasting pan and rack