Porchetta is a savory, fatty and moist boneless pork roast typical of central and northern Italy. It consists of a deboned, emptied and seasoned pig. Although its origin is still uncertain, the Porchetta is commonly found as a street food.
Do you want to cook it at home? Here’s the recipe:
5kg pig loin: deboned and with pork rind
1kg pig shoulder
2 tsp minced black pepper
2 tsp garlic powder
2 tbs fennel seeds
8 bundles wild fennel plant
Debone and remove the pork rind from the piece of the shoulder. Clean the pulp obtained from the clots and set it aside.
Take the pig loin and regulate its shape by leveling off the sides. Separate the pulp of the pork rind from the short side, the one where the roll will be closed.
Distribute the pulp (set aside earlier) over the whole pig loin to obtain a uniform layer. Season the inside part of the loin with fennel seeds, abundant salt, pepper, and garlic powder. Then add the bundles of wild fennel and in the end roll the loin very tight.
Tie the loin with twine and protect the two extremities not covered by the rind with aluminum foil.
Transfer the Porchetta onto a baking tray and put into the oven at 160°C for 3 hours. Then, remove the aluminum foil and put the Porchetta on a grill, in order to lift it from the tray. Distribute on the surface a large quantity of lard and put it in the oven again at 200°C for 1 hour. During the last 10 minutes, raise the temperature to the maximum level.
How to Eat the Porchetta
The Porchetta can be served cut into slices or in a sandwich. The best is when it’s just cooked.
Come to Italy and try the original Porchetta on one of our Food Tours!
Learn more about Italian food by joining a Fat Tire Tour in Milan, Florence, or Rome!