Porchetta
bonappetit.com
Serves 10 · 2 of 7 items checked · 4 aisles
Produce
- Checked by You
Meat & Poultry
Pantry / Durable
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Archive recipe
A boned pig stuffed with herbs and garlic, rolled, and roasted slowly until the skin crackles.
Porchetta began as a way to cook a whole pig for a festival, and the rolled, herb-stuffed version became a fixture of Italian markets and country feasts. The slow roast renders the fat and leaves the skin crisp.
The dish
2 of 7 items checked
bonappetit.com
Serves 10 · 2 of 7 items checked · 4 aisles
Bone a young pig or use a pork loin with the belly attached, and score the skin.
Rub the flesh with salt, pepper, crushed garlic, rosemary, and fennel seed.
Roll the meat tightly and tie it with string.
Roast it slowly, fat side up, basting with white wine, for several hours until tender.
Raise the heat at the end to crisp the skin, then rest the roll and slice it.
View a published recipe at Bon Appétit (opens in a new tab)
The duke's banquet · Rome, Italy