Roast Pork and Quinces

Place the pork shoulder on a sheet of aluminum foil with some rosemary, sage, thyme and marjoram, an unpeeled clove of garlic and 2-3 pats of butter. Seal the foil closed, place it on a baking sheet and bake at 160 °F for 4 hours. Wash the quinces, place them on a baking sheet lined with parchment paper and bake them at 160 °F for 4 hours as well.|Crush a teaspoon of peppercorns and a teaspoon of cloves with a mortar and pestle, then sift them and mix them with 1/4 teaspoon each of ginger, nutmeg and cinnamon. Sift the flours and baking soda into the bowl of a kitchen mixer, then add the soft butter cut into pieces and begin to mix the dough. Then add the sugar, honey, spice mix and lastly the milk to obtain your mixture.|Grease and flour a loaf pan (3.5x8.5 in., height 2.5 in), pour the mixture in and bake at 350 °F for 1 hour. Remove from the oven, let cool, then remove the spiced bread from the pan.|Crumble and sift a few slices of the spiced bread to obtain about 1 cup of flour.|Peel the quinces which should have cooked by now, remove their core and slice them into wedges. Then brown them in a small pan with a pat of butter, making sure to brown all sides.|“Bread” the apple slices in the spiced bread flour, lightly pressing the flour into them.|Remove the pork from the oven, take off the aluminum and brown it in some butter with a sprig each of rosemary and thyme and an unpeeled clove of garlic, turning after 3-4 minutes. It should be golden brown when you are done.|Brown the slices of guanciale in a frying pan until they are crispy without adding any oil or butter: it will take a few minutes. Slice the pork shoulder and serve it with the guanciale slices and floured quince wedges.