- Jul 26, 2009
- 14,315
- 73
I have been doing some research on Porchetta for a while now and it seems like it is similar to a lot of recipes., depends on where you are from and what your mamma taught you.
Wikipedia describes it this way
Porchetta [porˈketta] is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a "prodotto agroalimentare tradizionale" ("traditional agricultural-alimentary product", one of a list of traditional Italian foods held to have cultural relevance).
[h2][edit]In Italy[/h2]
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic.
Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano.
Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt and plenty of pepper and wild fennel.
Porchetta trevigiana (from Treviso) was born in 1919. In it, pig is slaughtered when one year old, then its meat is stuffed with salt, pepper, wild fennel, garlic and white wine. It is then roasted inside a oven for seven hours at 200 °C.[sup][1][/sup] The porchetta is today a popular dish inVenetian cuisine.
So here is my version
I butterflied a 3# pork loin roast and covered it with a paste of sage, basil, Italian parsley, rosemary, garlic and olive oil
I prepared a bed of the same ingredients to help form a nice au jus
Here is the roast rolled and tied and into the baking dish - added white wine and water
Into the WFO
Nice hot oven temp
Out of the oven at 145 for a rest
Here it is sliced up
Plated with some asparagus - this roast was awesome and we will do it again soon
Thanks for looking
Wikipedia describes it this way
Porchetta [porˈketta] is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a "prodotto agroalimentare tradizionale" ("traditional agricultural-alimentary product", one of a list of traditional Italian foods held to have cultural relevance).
[h2][edit]In Italy[/h2]
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It is also eaten as a meat dish in many households or as part of a picnic.
Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano.
Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt and plenty of pepper and wild fennel.
Porchetta trevigiana (from Treviso) was born in 1919. In it, pig is slaughtered when one year old, then its meat is stuffed with salt, pepper, wild fennel, garlic and white wine. It is then roasted inside a oven for seven hours at 200 °C.[sup][1][/sup] The porchetta is today a popular dish inVenetian cuisine.
So here is my version
I butterflied a 3# pork loin roast and covered it with a paste of sage, basil, Italian parsley, rosemary, garlic and olive oil
I prepared a bed of the same ingredients to help form a nice au jus
Here is the roast rolled and tied and into the baking dish - added white wine and water
Into the WFO
Nice hot oven temp
Out of the oven at 145 for a rest
Here it is sliced up
Plated with some asparagus - this roast was awesome and we will do it again soon
Thanks for looking
