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Porchetta Roasted Meat

Made from a whole deboned pig that is cooked on a pit, rolled, and seasoned, porchetta is an Italian meat that was historically reserved for special occasions and Sunday meals as far back as the 15th century. Today this pork roast is cooked on a spit, or roasting pan, for six to eight hours and spiced with garlic, rosemary sage, wild fennel seed, oregano, and black pepper. With a variety of textures like crispy skin, creamy fat, and roasted meat interior, this Italian meat staple that tastes delicious on its own, as an upscale sandwich filling, or selection on a charcuterie board.

What cut of meat is porchetta?

Traditionally, this Italian roast is made using a whole suckling pig that is deboned, stuffed with herbs and spices, and roasted on a spit. However, in modern times, pork belly, loin, or shoulder are more commonly used. These cuts of meat are typically deboned, seasoned with a variety of herbs and spices, rolled up, and slow-roasted until tender and juicy.

What is the difference between pork and porchetta?

Pork is a general term for meat that comes from pigs, while porchetta is a specific dish made from seasoned and slow-roasted pork. The main difference between pork and porchetta is the preparation and seasoning. Porchetta is typically heavily seasoned with herbs and spices, while pork can be cooked in a variety of ways with different seasonings.

What is the difference between porchetta and pork belly?

Porchetta is a dish made from a variety of cuts of pork, including pork belly. However, the difference between the two lies in the preparation and seasoning. While both dishes are made from pork belly, porchetta is heavily seasoned with herbs and spices before being rolled up and slow-roasted. Pork belly, on the other hand, can be cooked in a variety of ways with different seasonings.

What's the difference between pancetta and porchetta?

Pancetta and porchetta roast are both Italian pork dishes, but they differ in their preparation and presentation. Pancetta is made from pork belly that is cured with salt and spices, while porchetta is slow-roasted and typically served as a roast or sandwich. Pancetta is often used as a seasoning in various dishes, while "porketta" is a dish in itself.

How do you eat Porketta? Porchetta recipes:

This Italian meat can be enjoyed in a variety of ways. As a roast, it can be served with roasted vegetables and potatoes. As a sandwich, it can be sliced thinly and served on crusty bread with arugula and a drizzle of olive oil. To make a it as a roast, start by deboning a pork loin or shoulder, season it with a mixture of herbs and spices, roll it up, and tie it with butcher's twine. Slow-roast the meat in the oven until it is tender and juicy. To make a porchetta sandwich, thinly slice the this roasted meat and serve it on crusty bread with arugula, olive oil, and a sprinkle of salt and pepper.

Brands of Traditional Porketta

Every charcuterie maker is going to have their own special preparation of pork shoulder meat, using traditional blends of Italian spices. This Italian meat is pre-cooked and typically comes unsliced. Parmacotto and Terra di Siena both make excellent Italian meat products, as does Cioli. 

Where to buy Italian Porchetta?

At Supermarket Italy, we feature a large variety of premium Italian meats, including this masterpiece. Explore our full selection of Italian meats and get ready to experience the glorious flavors of Old World cuisine in your charcuterie boards and everyday meals.