Please ID this Tuscan meat dish (Hard to cook?)

I heard something about this on the radio, and haven’t been able to track it down-but it sounds delicious. It is some cut of pork, which you coat with a crust of salt and powdered herbs (rosemary?), then roast for a long time at a low temperature. The crust is then cut away, and the meat inside is juicy and tender.
anybody know what the name of this is? And, do you have a recipe?