2 pounds pork shoulder, excess fat removed
12 ounces pork belly
1/4 cup dry white wine
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon fennel seeds, toasted and ground in a spice grinder
1 package hog casing
3 large fennel bulbs, cut into julienne
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 slices rustic boule or loaf, lightly toasted
3 oranges, peeled and sliced into thin rounds
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