Coarsely grind the fennel seeds and black peppercorns using a mortar and pestle or a spice grinder. Mix the ground fennel and peppercorns with the garlic, rosemary, sage, salt, and oil
Butterfly the pork and lay flat on your counter (cut side up, fat side down). Spread HALF the spice mixture over the pork then roll up tightly. Score the fat with a knife in a crisscross pattern just deep enough to cut through the fat but not into the meat. Rub the remaining spice mixture all over the outside of the rolled pork. Keep the pork rolled up and tie up tightly with kitchen twine in 2-inch intervals. Wrap the pork tightly in foil and refrigerate for 12 hours.
Pull the pork out of the fridge and preheat the oven to 450°F.
Take the foil off the pork and lay, fat side up, on a wire rack set in a rimmed baking sheet and roast in the preheated oven for 30 minutes.
Reduce the oven temperature to 300°F and cook 3 more hours.
Remove pork from the oven, transfer to a cutting board and let rest for 15 minutes. Remove the kitchen twine, slice thin and serve on ciabatta bread.
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