I picked up two full bellies at restaurant supply. One skin on the other skinned. They are about 12 pounds a piece. These bellies they carry are irregular in thickness from say 1-1/2 on one side to 1/2” on the other. So I mostly buy them for rolled panchetta, but once in a while you can find a workable belly to do both panchetta and bacon.
For this weekend I really wanted to do a Porchetta with pork loin inside. We will have my mother over as always on Sunday and it’s my wife and I anniversary (29 years) so I made the Porchetta up yesterday to spin on the roto Sunday.
About a 8# piece of kinda uniform belly.
Here I seasoned it up with a base of red wine first, then salt, BP, garlic, herbs de providence then topped that with fresh fennel leaves. The pork tenderloin was salted separately. Then time to roll and tie.
I ment to add fresh basil leaves as well but forgot that at the store. The skin side was salted also. I bagged it to rest a couple days. I’ll post an update tomorrow after the spin.
For this weekend I really wanted to do a Porchetta with pork loin inside. We will have my mother over as always on Sunday and it’s my wife and I anniversary (29 years) so I made the Porchetta up yesterday to spin on the roto Sunday.
About a 8# piece of kinda uniform belly.
Here I seasoned it up with a base of red wine first, then salt, BP, garlic, herbs de providence then topped that with fresh fennel leaves. The pork tenderloin was salted separately. Then time to roll and tie.
I ment to add fresh basil leaves as well but forgot that at the store. The skin side was salted also. I bagged it to rest a couple days. I’ll post an update tomorrow after the spin.
