Porchetta

porchetta

What it is

Ariccia, in the hills south of Rome, held its first porchetta festival in 1950 and took an IGP in 2011 for a whole boned pig roasted with rosemary, garlic and pepper. It is charcuterie rather than a roast dinner: sold by weight from a counter or a van, carved cold, eaten in a roll.

In the kitchen

Dry the skin uncovered in the fridge overnight and salt it only at the last minute — salt draws moisture, and wet skin goes leathery instead of blistering. Finish at 240 °C for the last twenty minutes.

Goes with

Fennel Rosemary Garlic Black pepper Lemon Wild fennel fronds

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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