Roast arista used to be considered a very refined dish – it was served to make a good impression on guests at special lunches, and the true art was slicing it into thin slices arranged on bright white porcelain dishes which were always empty by the time they circled back to the hostess.
Take a chine of pork for roasting and wrap in in thinly sliced lard. Rub it with salt, pepper, garlic and rosemary. Tie the roast, oil it and place it in a roasting pan with a little oil. Place it the oven at medium heat and cook it for 50 mins, turning it three or four times.When the roast is golden brown remove it from the oven, remove the string and cut it. Serve it hot with its sauce, but it's also excellent cold. The leftover sauce is excellent for seasoning boiled greens which are chopped finely and re-fried with a little oil and are an excellent side dish with the arista.