Porchetta has been around for centuries—originating in central Italy, likely the town of Ariccia, where it’s been the centrepiece of feasts since at least the 12th century. Back then it was cooked in underground pits. These days, most of us use an oven, but the idea’s the same: good pork, done slowly, with plenty of flavour and cracking crackling.
We make ours the proper way, using boned belly and loin from outdoor-reared Yorkshire pigs. It’s rolled with fresh rosemary, garlic, fennel, and a pinch of spice, then tied up and ready to roast. The meat’s tender, the fat keeps it juicy, and the skin crisps up beautifully.
Cooking tips:
Take it out of the fridge an hour before. Roast at 170°C for 2 hours, then whack it up to 220°C for 30 minutes to finish the crackling.
Serving ideas:
Slice into thick sandwiches with a bit of salsa verde, or carve it up like a Sunday roast. Either way, it’s hard to beat.
