Historically, the traditional Italian porchetta was a deboned whole young pig that was compressed and tied and roasted on a spit. Our porchetta was developed to give Chefs the opportunity to use the parts that made an ancient Roman porchetta wonderful: loin, belly, and skin. This Porchetta is a de-boned pork loin with the belly still attached and the skin left on. We vacuum pack it with the belly flap laid on top of the loin component, untied. The chef is then free to open it up, stuff and season it, and then tie it up for roasting. The loin is slowly cooked inside the belly and the skin crisps up beautifully on the outside. 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.
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
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 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!