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Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.

Left: Italian Porchetta.

Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy it is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic.

Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano.

Porchetta (Italian-style pork roast) Recipe


Recipe Ingredients

Seasoning mix:
1 tablespoon minced lemon zest
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 tablespoon chopped garlic
2 tablespoons toasted fennel seed, crushed
6 bay leaves, toasted and ground
2-1/2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper

5 pounds pork belly, skin on
6 pounds boneless pork loin
Black pepper

1/2 cup white wine
3 cups pork or chicken stock
2 tablespoons cold butter
Salt and pepper to taste

Serves: 12 to 15 servings.

Recipe Cooking and Preparation Method


Prepare the roast one to two days before you want to cook the porchetta.

Mix the seasoning: Combine all the spices in a small bowl.

Prepare the meat: Trim the pork belly so that it is roughly the same width as the pork loin is long. The belly should be long enough to wrap around the pork loin once.

Rub the entire seasoning mix on the inside of the pork belly and the outside of the pork loin. Now, wrap the belly around the pork loin and try to get the belly to form a neat seam. Using butcher’s twine, tie up the roast at 2-inch intervals. Wrap the porchetta in plastic wrap, and let it start getting delicious in the refrigerator for two days.

Roast: When you are ready to roast, let the porchetta, come to room temperature for about two hours. Preheat the oven to 325 degrees. Season the outside of the porchetta liberally with salt and black pepper and place on a rack in a roasting pan. Roast 45 minutes.

Turn the roast 180 degrees around, and continue to cook, 2 to 2-1/2 hours more, until the internal temperature reaches about 135 degrees.

Remove from the oven and allow it to rest on cooling rack at least 30 minutes before carving. Meanwhile, make the sauce.

Make the sauce: Stir the wine into the roasting pan and place on the stovetop over high heat. Scrape up all the good brown bits and transfer the liquid to a saucepan. Add the stock and cook down until a light sauce consistency is reached.

Swirl in the cold butter and add salt and pepper as needed.


Food Serving Suggestion


 Slice the roast and serve with the sauce.


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