Porchetta, or “little pig” in Italian, is a fully boned roast of a young pig. This Italian pork can also be cooked using an older pig or a pork belly, making it into a “porchetta tronchetto.” The roast is rolled skin side up and tied to allow the porchetta to roast and cook evenly. While the traditional choice for porchetta is pork loin, you can still make one using pork butt.
You can enjoy porchetta anywhere in Italy, particularly in Lazio. The traditional porchetta recipes can be traced back to central Umbria. The porchetta of Umbrians uses lots of Fennel, along with other herbs and fragrances, making it stand out from other Italian porchetta recipes.
The traditional way of cooking porchetta involves deboning and splitting the pork loin to have more surface area. The loin is then heavily salted and seasoned with fresh herbs, garlic, fennel, liver, and other spices. Once the porchetta is properly seasoned and stuffed, it will then be rolled up and tied so it can roast slowly in a woodfire oven or open fire.
Most butchers offer this cut using pork belly so you can enjoy porchetta at home. You can either buy the whole pork loin and butterfly it yourself or get one that’s already seasoned, rolled, and tied up.
Try out this iconic Italian dish when you get premium porchetta from TenderBites. You can also enjoy same or next-day porchetta delivery within Metro Manila and have your meat orders prepared in any way you want. Shop for the famous Italian cut of meat on our online store today.
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If you're unsure which cut will work best for your meal, our skilled butchers will help you pick the right meat for a flavorful meal.
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