HERITAGE PORCHETTA, Rolled and Seasoned Roast by Tempesta Artisans
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 crafted from Newman Farm's luscious Berkshire pork by our friend Antonio Fiasche at Tempesta Artisans is a perfect example of a true classic Italian porchetta. Unlike many porchettas today, this one is made using the full 30lb pork middle. Every bite is an intense, joyous, culinary treat.
As an oven-ready centerpiece, this roast is both elegant and rustic, an epiphany of old-world technique: skin-on belly wrapped around a boneless center-cut loin roast, generously seasoned throughout. A true porchetta like ours contains several cuts 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. 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.