HERITAGE PORCHETTA, Rolled and Seasoned Roast by Tempesta Artisans — NOW 20% OFF
Heritage Porchetta Boneless, Rolled and Seasoned Oven-Ready Roast Berkshire
Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
Our Porchetta from our friend Antonio Fiasche at Tempesta Artisans is enhanced with spices in the tradition of his family's native Calabria. With its classic mélange of spices every bite is an intense, joyous, culinary treat. It is at the same time elegant and rustic.
This oven-ready roast is a taste epiphany that only old world techniques can create: skin-on belly is wrapped around the center-cut de-boned loin roast, and generously seasoned throughout. Sourced from our elegant, luscious and smooth Berkshire pork from Newman Farm, this is a true porchetta.
Part of what makes a porchetta so delicious is that no one bite yields the same taste experience because so many cuts are part of it, from the tender rib meat to the perfectly marbled loin to the fatty belly. The crispy skin is like pork candy, sticky and sweet like toffee and be warned, it is absolutely habit forming.
To prepare: Take the porchetta out of the refrigerator one hour before cooking as it must be at room temperature before cooking. Preheat the oven to 400F. Season the outside of the porchetta on all sides liberally with salt. Pro tip: to get extra crispy “chicharron” on the outside of the porchetta, make sure the skin is completely dry when you begin the cooking process. Put the porchetta in the oven, rotating every 10 minutes, for thirty minutes or until the skin is golden brown all around. Lower the temperature to 325F and cook until the thermometer reads 130F, as the temperature will continue to rise to about 145F while resting out of the oven. Calculate about 2-3 hours for cooking.
We recommend remaining vigilant and checking the temperature often so as not to over cook. Rest the porchetta for at least 20 minutes or up to one hour before carving to allow the juices to redistribute. Carving with a serrated knife yields best results. While carving, we recommend removing the skin and chopping it up into small, crispy pieces to serve with each slice.
About Tempesta Artisans: Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has won many awards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.
Tony’s curing style has become fearlessly imaginative but still fiercely loyal to his family’s traditions, from the bracing peppers he sources from Calabria, to his approach to chimichurri, the Argentinian marinade which inspired him to partner with Heritage Foods to create a premium line of exclusively heritage breed charcuterie and pre-seasoned roasts.