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Porchetta – Can crust be a sin?
Porchetta is a typical dish in central and northern Italy. It is a rustic, crispy rolled roast. Traditionally, it is strongly seasoned and made from a whole pig. Spit-roasted porchetta is traditionally served in places where lots of people come together, such as village festivals or markets. It is real street food.
The origin of the roast pork
Lazio, Umbria, Abruzzo or the Marche? The origin of the porchetta recipe is unclear. What is certain is that there are two traditional ways of preparing it. In southern Tuscany, the Castelli Romani and some other areas of central Italy, the specialty is seasoned with rosemary. In Umbria, the Marche and Romagna, on the other hand, the rolled roast is flavored with wild fennel. Whether with rosemary or fennel, the taste is simply delicious.
Preparing the porchetta
The recipe is similar to that for suckling pig. In addition to rosemary and fennel, whole garlic cloves, chopped liver or sour cherries and almonds are sometimes added to the filling. Rolled up and tied tightly, the roast is finally placed on a skewer. Tradition dictates that the porchetta is roasted in a wood-fired oven. The deliciously crispy crust develops after around 5 hours.
Delicious tip for crispy porchetta
In Italy, porchetta is always eaten in a panino, or bread roll. The specialty can be found in macelleria (butchers) all over the country and can be enjoyed at home. To allow the flavors to really develop at home, it is best to take the meat out of the fridge an hour before eating it.
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