PORCHETTA
The Product
A savory, juicy Italian boneless pork roast known for its incredibly crispy skin, made by deboning a pig (or pork belly/loin), stuffing it with a flavorful mix of garlic, rosemary, wild fennel, and other herbs, rolling it tightly, and slow-roasting it until tender and the skin is golden and crackling. A staple in Italian cuisine, especially central Italy (like Ariccia), it's enjoyed in sandwiches or as a main dish, prized for its contrast of tender meat and crunchy skin.
Origin & Terroir
Traditional to central Italy, particularly Ariccia in Lazio where the annual Porchetta Festival celebrates this beloved dish. The unique seasoning varies by region but always features wild fennel.
How to Enjoy
Serve warm or at room temperature, sliced thick to include both tender meat and crispy skin. Essential in panini. Pairs with Frascati wine, light Italian reds, or cold beer.
Did You Know?
True Italian porchetta is a whole deboned pig, but modern versions use belly or loin. The crispy skin (called 'crosta') is considered the best part. Street vendors have sold porchetta in Italy since Roman times.