Preheat the oven to 400°F (200°C), using regular top and bottom heat. In a saucepan, bring the stock to a boil, or bring the water to a boil and add the bouillon cube. Add the Worcestershire sauce and mix well.

Cut into the whole pork neck lengthwise with a very sharp knife so that you can lay it out about 1¼-1½ inches (3-4 cm) thick. The structure of pork neck almost naturally lends itself to this roll-like cut. If you turn it with the “nicer” side facing down, one side opens up slightly, and that is where you can start cutting. Work in such a way that you begin cutting continuously along the slightly separating part. Once you reach the end, there will still be a slightly thicker middle section. Cut into this as well so that, in the end, you can lay out the meat in one piece, roughly evenly 1¼-1½ inches (3-4 cm) thick.

Peel and core the apple, cut it into ¼-inch (0.5 cm) slices, then cut the slices in half. Set out the prunes.

Season the inside of the meat generously with salt and pepper. Spread the prunes and apple evenly over the center section. Season with dried or fresh thyme.

Roll up, or rather fold back, the two sides of the meat in the order in which you laid them out. As much as possible, roll it back into the same shape it originally had.

Tie the meat once lengthwise, then tightly crosswise about every 1 inch (3 cm), so it stays together. Tie a loop with a simple knot at the end of the butcher’s twine. Pull the entire length of twine through it, and place the huge loop that forms underneath the meat lengthwise. Pull the whole thing tight so it holds the meat snugly lengthwise. Crosswise, about every 1 inch (3 cm), using the same continuous length of twine, wrap and tighten the meat. You do not need to cut the twine. Each time, pull the twine tight so it holds the meat. At the end, simply tie a knot and cut off the loose end of the twine.

Season the tied meat on the outside as well with salt and ground pepper.

Place the roasting pan in which you will roast the meat on the stovetop, and melt the butter in the oil or lard over high heat.

Put the meat in and brown it for 1 minute on each side.

Pour the heated stock underneath the meat and put it in the oven.

Roast the meat for 2 hours. Meanwhile, baste it with its own juices every 15-20 minutes.

Take the meat out of the oven and out of the roasting pan, and let it rest on a cutting board for at least 10 minutes.

In a small bowl, mix the starch with a little cold water.

Pour the liquid from under the meat into a saucepan and bring it to a boil. Pour in the starch mixture and boil it with it. If necessary, season with salt, pepper, and Worcestershire sauce. You can continue simmering it gently over low heat here, and it will become even thicker.

After 10 minutes, cut the butcher’s twine off the meat with a sharp knife and remove it.

Slice the meat with a sharp knife, and serve it immediately with a side dish and the sauce.