Porchetta is a traditional Italian pork roast that is made from the boned belly and loin of the pig, stuffed with ingredients like fennel, rosemary, and garlic. Surrounding the carefully dry-aged and tender pork is the skin, which provides excellent crackling.
The dish hails from central Italy, most likely from a town in Lazio named Ariccia. Its roots trace back to the 12th century when porchetta served as the highlight of festive gatherings. Originally, the meat was cooked in underground pits, but nowadays it's commonly slow-roasted in ovens.
Appleton’s Porchetta comes roughly at 2.8kg and uses the finest outdoor-reared Yorkshire pork that has been carefully boned and rolled. Added to this are high-quality fresh herbs and a delicate balance of spices.
Porchetta Cooking Tips:
Remove from the fridge one hour before cooking. Preheat the oven to 170 Celsius and roast the porchetta for 2 hours. Increase the over to 220 Celsius for a further 30 minutes so that crackling forms.
Porchetta Recipe Ideas:
Eat in a sandwich like the Italians or serve as part of a Sunday Roast for a British touch.
