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What Is Porchetta?

Know Your Ingredients: Porchetta

If there's one ingredient that may be able to oust bacon as the prized protein of the moment, it's porchetta. It's been appearing everywhere in farmers markets, Italian restaurants, and sandwich shops around San Francisco.

Pronounced "por-ketta," porchetta is an Italian specialty of slow-roasted suckling pig. A young, milk-fed piglet is gutted, deboned, stuffed with a mixture of garlic, herbs, and seasonings, then roasted whole in a wood-burning oven.

Porchetta originated in Lazio, a region of west central Italy, where it was probably a mountain food eaten during wintertime feasts. The specialty has since become entrenched in much of the country's culinary tradition. In Umbria, porchetta is flavored with fennel in garlic; in Rome, rosemary and garlic; in the Marches, wild herbs; and in Sardinia, myrtle leaves.

Sometimes referred to as "Italian pulled pork," porchetta is succulent, extremely fatty, and savory. In Rome, it's popular for street vendors to serve it sliced and sandwiched between a roll. Have you ever tried porchetta?

Source: Flickr User Pedro Angelini

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Join The Conversation
pereira22 pereira22 4 years
This is not only an italian specialty.. I first heard of it being Portuguese delicacy http://lagar.wordpress.com/2009/05/01/leitao-da-bairrada/ My dad has a wood stove in the backyard and he gets 15-20 private orders every weekend. I used to enjoy it alot more when I was younger. Now after years of helping him clean out the gizzards, and cook it I have gotten tired of it
hollspd hollspd 5 years
No, haven't tried it but for the past month or so have been hearing about how great it is. Now that I know it is baby pig though I think I'll pass. Oh well, better to be informed than sorry!
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