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1. Take the Porchetta out of the refrigerator 1-2 hours prior to cooking to bring it to room temperature. For the crispiest skin, the porchetta must be completely dry. For best results, we suggest leaving the porchetta unwrapped in the refrigerator for three days prior to cooking.
2. Preheat oven to 400°F.
3. Pat the porchetta dry and put it on a rack in a roasting pan in the middle of the oven. Rotate the pan 90 degrees every ten minutes for 30 minutes and continue this process until the skin is golden on all sides.
4. Lower the oven temperature to 325°F. Oven temperatures differ, but cooking time should be roughly 2-3 hours. Cook the porchetta to an internal temperature of at least 130°F depending on your preferred doneness, because continue to rise in temperature after leaving the oven.
5. Rest for at least 20 minutes before carving to allow the juices to redistribute, and use a serrated knife to make slicing easiest. We recommend removing the skin and chopping it up into small, crispy pieces to serve with each slice.