Visiting Italy frequently definitely has its pros and cons.
It’s easy to figure out the good points, but one of the downsides is that it only reinforces my high standards for Italian food and drink to the degree that I’m often disappointed elsewhere. (Thankfully, this porchetta and rapini panino in New Zealand passed the test, as did most of the food there.)
You may recall my post about visiting Orvieto from last year. If you do, you may also remember that I posted photos of the best porchetta panino that my mother and I had ever tasted, despite the bread having no salt in it whatsoever.
We were concerned we might not like the panino (because of the bread), but our trepidation was all for naught. After we took our first bite, we both looked at each other and knew we’d make the right call! It was incredibly delicious and so full of flavor. Mum and I still talk about that sandwich (from a butcher shop, of all places).
Luckily, I went inside after finishing every last morsel of that pork sandwich to ask about how they made it. The primary flavoring was fennel pollen, which they happened to sell in little test tube containers. I bought one with the intention of attempting to recreate this porchetta at home in Los Angeles, and I did!
You can see the amount of fennel pollen in this porchetta from the butcher in Orvieto.
The amount of fennel pollen in the test tube wasn’t nearly enough to season the size of my porchetta in the manner that the butcher in Italy had, but it was still phenomenal! To be fair, this is isn’t an inexpensive meal, although it will make a lot of servings if you use an 8-10 lb piece of pork.
You’re probably sick of hearing me say this, but I can’t hold back: the quality of the handful of ingredients used for this porchetta is the key to outstanding results.
This is the most important part of the recipe–honest! I bought my pork at McCall’s Meat and Fish in Los Feliz. Scroll down for the printable recipe if you don’t need to know more about porchetta.
What is Porchetta?
Literally translated, porchetta means “little pig”. In Italy, porchetta can refer to a roasted whole suckling pig, an older pig, or just the pork belly roll, “porchetta tronchetto” (which is what I’ll be showing you how to make). No matter what type of porchetta, there is always one common thread: the rind is always included.
Is Porchetta the Same as Pork Belly?
No, as stated above, porchetta can be an entire pig, so sometimes it’s not the pork belly. However, if it’s pork belly, part of the loin is included, too.
What is the Difference Between Porchetta and Pancetta?
As described above, porchetta is a type of roast pork, which pancetta is cured pork belly. You can read my post on how to make pancetta, too.
Porchetta in Sora, ItalyWhat do Italians eat with Porchetta?
When I saw the misinformation given on another website, I imagined that this person has never even been to Italy! Porchetta is normally served on bread, as in a panino with nothing else! No sauces, lettuce, tomato, pickles or side dishes. This is because the flavor of the pork is so insanely good, that’s what they want to taste! It makes so much sense when you taste how good everything is.
How to Make Porchetta?
Glad you asked! It’s honestly super easy, and only takes a minimal of ingredients and a few steps! Weights and amounts are not critical, so please don’t stress on exact amounts.
Do I need Fennel Pollen to Make Porchetta?
It really is a key ingredient to make it in an authentic Tuscan Italian manner, but it’s expensive and may be difficult to find. There really is no substitute since fennel and fennel pollen taste very different from one another. I managed to find this wild Tuscan fennel pollen at a gourmet shop near me.
NB: don’t be tempted to add garlic. This is speculation on my part, but I think garlic is more of an American Italian addition. I don’t believe I’ve ever tasted garlic in porchetta in Italy, but it could be used in some aread. It definitely wasn’t in the porchetta from Orvieto.
Pork, Pickled Peppers and Potatoes – another authentic Italian recipe to try.
Authentic Italian Porchetta Recipe
Inspired by Bottega Roticiani Butcher in Orvieto serves about 20 or more
Ingredients
one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dried rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy’s most famous butcher, (but I bought some locally at a much more reasonable price)
freshly ground black pepper
good quality extra virgin olive oil
Special equipment: kitchen twine and a large tray with rack
crusty Italian bread rolls for serving
Prepare the Porchetta
Open the piece of pork onto the butcher paper or clean countertop, skin side down.
Sprinkle generously with the salt.
Then work the salt into the pork.
Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.
Add the freshly ground black pepper all over the porchetta.
Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
Roll the Pork Belly and Tie it.
Roll it tightly.
But as you roll it, sprinkly some salt onto the unseasoned side of the pork.
Continue rolling.
Until you reach the end.
Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There’s no need for fancy ties or sailors’ knots, just wrap, double knot and cut.
Repeat every few inches. The goal is only to keep the porchetta closed, so don’t tie it too tightly, either. As you can see, ours is far from perfect, but unless you’re serving the Queen of England, it won’t matter.
Finish the Preparation and Roast.
Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
Preheat the oven to 400˚F (200˚C).
Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
Using a sharp knife, remove one or two of the pieces of twine.
Cut into slices and serve on crusty Italian rolls, or bread, Italian style!
Buon appetito!
If you make this, please let me know!
Porchetta (Authentic Italian Pork Roast)
Yield:
20 servings
Prep Time:
20 minutes
Roast Time:
3 hours
Additional Time:
15 minutes
Total Time:
3 hours 35 minutes
an authentic Italian porchetta recipe
Ingredients
one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving
Instructions
Prepare the Porchetta
Open the piece of pork onto the butcher paper or clean countertop, skin side down.
Sprinkle generously with the salt, then work the salt into the pork.
Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
Roll the Pork Belly and Tie it.
Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
Finish the Preparation and Roast.
Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
Preheat the oven to 400˚F (200˚C).
Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!
Buon appetito!
Notes
Special equipment: kitchen twine and a large tray with rack
Nutrition Information:
Yield: 20
Serving Size: 4 oz
Amount Per Serving:
Calories: 250Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 48mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is only estimated
Did you make this recipe?
Please leave a review (click on the "Write a Review" tab below) or share a photo on Instagram! 😎
© adapted by Christina Conte
Cuisine:
Italian
/
Category: Main Courses
Here’s a twist on a pork tenderloin roast with persimmons and prosciutto from my friend, Valentina!
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