HERITAGE TRADITIONAL PORCHETTA, Rolled and Seasoned Roast — Berkshire
Traditional Porchetta Roast Boneless, Rolled and Seasoned Oven-Ready Roast Berkshire Choose your preferred weight from the drop down menu above
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
This traditional centerpiece is handcrafted exclusively for Heritage Foods USA by celebrated artisan Thomas Odermatt, a third-generation Swiss butcher who gained fame in San Francisco for his porchetta sandwich, arguably the greatest sandwich in America. Perfectly seasoned with garlic and fresh herbs, this is a traditional approach to porchetta, very refined and elegant. The spice mixture is simple and understated, a more conservative approach to our Bold Porchetta. This is just like a porchetta you would find in Europe.
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. The crispy skin is like pork candy, sticky and sweet like toffee and be warned, it is absolutely habit forming.
Odermatt can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, Thomas began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Says Odermatt: “You can only use a heritage breed pig. You need the intramuscular fat that only comes from well-farmed animals. That is the secret. You can’t just get commodity meat from a supermarket and think that is going to work. You need to have passion and love for the trade.”
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.