Porchetta recipe. How to cook the porchetta

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Porchetta recipe:  a traditional dish of the culinary tradition in italy, lately developed in Rome and lower Lazio.

Our production of porchetta happens daily  and it is deliberately limited to three or four  pigs and trunks prepared according to the original porchetta recipe of 1896.

All meat used in the production of our products have certified origin from Italian pork farms.

Yes, the porchetta recipe is the must eat meal for pork lovers. we can categorize it under two macro subcategories, the traditional porchetta with head, and the trunk of porchetta ( tronchetto di porchetta in italian). both are with crispy bronzed skin after the cooking process. The fat is melted down a particular type of recipient ( the “leccarda”)  during the cooking process.

The preparation of the recipe is simply, a whole, boned-out pig is stuffed with spices and aromas, herbs, salt and pepper, then the entire whole is  slow roasted in a wood oven at 180 celsius degree for several hours.Then is the time of the intense aroma that fills the cooking ambient, and when is the time the skin will be so crisp that it will shatter at the touch of a knife.

Sagra of porchetta in Ariccia

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The best porchetta of Ariccia also called “Roman” should not be bound to these canons, and the festival would be held a contest to choose the most good porchetta..

Some interesting link about porchetta recipe here  its cost price per kg , here if you want to buy it  here the recipe and here its history and origins, the calories and how it preserves.

Garlic and rosemary, ingredients absolutely fresh, the pork recipe in the traditional, as well as a Gourmet line where you can choose the flavor, combined with expert processing of meat, and they come from farms controlled, absolutely of national origin .

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