This traditional Italian pork roast is made using the whole, boneless, skin-on pork saddle. The pork is rubbed with sea salt, herbs and spices then rolled and tied. This old world dish gets roasted until the skin bubbles up and turns CBD (chef speak for "crunchy, brown and delicious). The roast yields lean meat from the ribs and loin, succulent fat from the belly, and crunchy irresistible skin.
Temper the meat for about an hour then start it off in a pre-heated oven at 375F (190C). After about 30 minutes, turn it down to 300F (150C) for another 3-4 hours. We like it sliced into slabs and served with a tangy Fennel & Orange Salad.
Our Porchetta are made from a side of pork using half of the loin, belly and rib. They will weigh 8-10 lbs. If your home oven can cook a turkey, the porchetta should fit.
Ingredients: Pork (loin, belly, rib, skin), Sea Salt, Spices, Parsley, Lemon Zest, Chili Flake