Our all-natural porchetta roast is a de-boned pork middle, with the skin still on the loin and the belly still attached. We pack it with the belly flap laid on top of the loin component, untied. You are free to stuff it and season it in any way you like, and then tie it up for roasting. The loin is slowly cooked inside the belly and skin crisps up beautifully on the outside. A very special cut, it is a show stopper for a grand meal 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. The combination of beautiful flavors, and the porchetta’s tenderness, juiciness and crispiness awaits any diner lucky enough to find porchetta on his plate. See our blog for more recipes.
A Wonderful Recipe:
Season and massage skin with salt
Score meat side of the cut and massage with a generous amount of salt
Spread Cashew Lemongrass Pesto on the meat side
Place butterflied loin on top, season with more Pesto and roughly chopped Green Onions
Roll and truss with butcher's twine
Heat grill to 400
degrees and cook indirect for 2.5 hrs or to an internal temperature of 135 degrees
Remove butcher's twine and let rest before cutting
Cashew Lemongrass Pesto Recipe:
3 cups fresh basil leaves (no stems)
2 tablespoons pine nuts
2 tablespoons cashews
3 large cloves garlic
2 teaspoons chopped lemongrass
1 cup extra-virgin olive oil
1 cup freshly grated parmesan cheese
Combine basil, pine nuts and cashews and garlic and lemongrass in a food processor and process until well blended. With the machine running slowly drizzle in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine.
This is a classic in Italy, so wonderful to have the access to such a fine cut of meat here in the USA. Delicious!