HERITAGE BOLD PORCHETTA, Rolled and Seasoned Roast — Berkshire
Heritage Bold 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 Bold Porchetta from our friend Antonio Fiasche at ’Nduja Artisans is fearless and uncompromised, wickedly enhanced with intense spices in the tradition of his family's native Calabria, and an intense alternative to our gorgeous but decidedly more easy going Traditional Porchetta. With its classic mélange of spices every bite 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.
Antonio Fiasche of Nduja Artisans is a fifth generation curemaster whose family has run Ristorante Agostino in Chicago for over thirty years, without straying far from their Calabrian roots. Everything Antonio creates is based on the best quality ingredients, from pasture-raised, antibiotic free Heritage pigs to the spices he sources from local markets. Producing charcuterie and other hand-crafted delights with old-school techniques requires one more ingredient — time — and nothing Antonio creates is ever rushed. Tony is America’s great ambassador to Calabrian tradition, and can often be found at food fairs and festivals, sharing samples of his artistry with adventurous eaters who are always blown away by the intense flavors of his hand-crafted charcuterie and oven ready roasts.