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Porchetta


lindag
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While shopping in town his morning I bought my first ever porchetta.

Since reading about it here I wanted to try one.

Now what do I do with it?

This one is pre-seasoned.

Edited by lindag (log)
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Slow roasting is traditional, spit roasting even moreso. 

 

I love watching porchetta videos (I haven't cooked one myself as I simply don't have a large enough crowd to feed), but what one calls a porchetta appears to vary quite a bit.  I think traditionally, it's a whole boneless animal rolled up.  Sometimes it's just a pork loin unfurled and rolled back up with herbs and spices inside.  Others will wrap a pork belly around it.  I think I'd go with pork shoulder wrapped in a belly.

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