Our Porchetta Roast was developed to give Chefs the opportunity to use the parts that made an ancient Roman porchetta wonderful; loin, belly, and skin.  This roast is a pork tenderloin wrapped in a skin on belly.  We vacuum pack the porchetta roasts tied.  A very special cut, it is a show stopper on the carving board when presented whole, but many chefs cook to medium rare, cool it down, and then slice it and reheat to order.  Sliced super thin, it makes an incredible and very traditional sandwich.

*raw product

COOKING INSTRUCTIONS:

Use grapeseed oil (or any high smoke point oil) on the skin.

Cook at 325° for 2 1/2 hours or until it reaches an internal temperature of 140°.

Allow to rest for 30 minutes before slicing.