Porchetta

“Perfect, as always, followed the cooking instructions and turned out just right.”

Pork from high welfare free range pigs is boned, stuffed and rolled to create this delicacy, always one of our best sellers.  A fantastic way to serve pork as nothing is wasted.

We offer two recipes: Sage, Rosemary & Thyme, full of herby aromas and Simply Seasoned which is seasoned with salt and pepper.

For a Festive flavour, have a look at our Yuletide Porchetta, with cranberries, walnuts, apricots and sage.

Ideal for big occasions as one porchetta (40cm approx.) serves up to 12, or our ‘half-size’ (20cm approx.) serves between 5-6.

Dispatched frozen, may defrost in transit.

Serve with our Apple Sauce with Cider Brandy or Cranberry & Vintage Port Sauce and Pommes Chateaux Roasting Kit.

Rosemary, Sage & Thyme- High welfare Pork, Rosemary, Thyme, Sage, Bay leaf, Salt & Pepper

Simply Seasoned – High welfare Pork, Salt & pepper

See allergens in bold capitals

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 20-30 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.

Keep refrigerated. Product will last a minimum of 7 days unopened.

Dispatched frozen, if defrosted in transit we would not advise re-freezing.