True Porchetta

True Porchetta

Like many words the word “porchetta” is overused and misused. The real thing is the result of a painstaking process that starts with a 35-pound piece of pork that industry folk refer to as the “middle”. This massive cut includes the entire loin, belly and rib of of the pig. To make a true porchetta the entire middle is deboned by hand. This is done slowly and carefully to make sure none of the meat or skin is damaged in the process.  After the bones are removed, the skin-on belly is wrapped a...
Full Article  →
Leave a comment