Our all-natural porchetta roast is a de-boned pork middle, with the skin still on the loin and the belly still attached. We pack it with the belly flap laid on top of the loin component, untied. You are free to stuff it and season it in any way you like, and then tie it up for roasting. The loin is slowly cooked inside the belly and skin crisps up beautifully on the outside. A very special cut, it is a show stopper for a grand meal presented whole, but many chefs cook to medium rare, cool it down, and then slice it and reheat to order. Sliced super thin, it makes an incredible and very traditional sandwich. The combination of beautiful flavors, and the porchetta’s tenderness, juiciness and crispiness awaits any diner lucky enough to find porchetta on his plate.
This is a classic in Italy, so wonderful to have the access to such a fine cut of meat here in the USA. Delicious!