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› Festive Food

Christmas Porchetta

Pugh's Christmas Porchetta is another excellent alternative to turkey. This boned. rolled and stuffed young pig is easy to carve, looks great on the plate and has proved immensely popular with the Forman & Field regulars. The filling is made with citrus peel and Christmas spices for a seasonal twist on a classic joint of pork.

Code				Size

J5012				2.25KG

Product Specifications


	Freezer: Freezer: Supplied fresh and freezes exceptionally well. For Christmas 2007 we recommend ordering early and storing frozen until required.
	To Roast Preheat the oven to 200'C. Leave the string on the porchetta. Dry the skin thoroughly and rub the skin all over with olive oil and salt. Place the porchetta in a large roasting tin rested on some chopped carrots and onion, but do not cover. Place at top of the oven and roast for approx 20 minutes until the skin crackles. Turn the oven down to 160'C and cook for a further 70 minutes or until cooked through (Time will vary depending on oven). Gravy: Remove the porchetta from the roasting tin and set aside to rest for at least 20 minutes before carving, strain off any fat. Place the tray on the hob, add a glass of whatever wine you are drinking and stir until the wine lifts up any scraps from the bottom of the tray and is reduced to a syrupy consistency. Add a pint of stock and continue to bubble until the liquid is thickened to your preferred consistency. Season to taste and serve.

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