Ultra tender pork from younger 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 three recipes: Classic Rosemary is lined with garlic, rosemary and bay; Classic Sage is lined with Sage, garlic and bay; Simply Seasoned is seasoned with salt and pepper, and our favourite variety is made with fresh sage.
Ideal for big occasions as one porchetta serves up to 12, or our new ‘half-size’ serves between 5-6.
Dispatched frozen, if defrosted in transit (which is likely) we would not advise re-freezing.
Porchetta – Sage & Garlic
Pork, Garlic, Sage, Bay leaf, salt and Pepper
Porchetta – Rosemary & Garlic
Pork, Garlic, Rosemary, Bay leaf, Salt & Pepper
Porchetta – Simply Seasoned
Pork, Salt & pepper
Pork, Cranberries, Apricots, Walnuts (NUT), Sage, salt and Pepper
Allergens in Bold
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).
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.