Porchetta (Marche)

01 / ABOUT THE DISH

About the dish

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard and crunchy. Porchetta is widely popular in the region of Marche, where the pork belly is flavored with lots of garlic, fresh wild fennel and of course, an abundance of salt and ground pepper. Sometimes the meat is also basted with white wine or cooked wine must. The result is a savory, moist, pork roast with an intense flavor that is best served cold, thinly sliced, sandwiched between slices of homemade bread.