Traditional Italian style porchetta - the traditional roast that Italians eat at Christmas. This is boned free range Tamworth pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape with delicious crackling.
Our fabulous pork is free range, outdoor reared, rare breed Tamworth pork - reared on a 100% soya free diet.
This product is frozen.
Twelve hours before you want to cook the roast remove all the packaging, place on a plate and leave in the fridge uncovered. This helps to dry out the crackling. Take out of the fridge an hour before cooking to help the meat reach room temperature. Pre-heat your oven to 220 degrees C (200C for fan ovens). Place the porchetta on a trivet in a roasting tin. Season the pork skin with salt. Place the Porchetta in the oven for 30 minutes. Turn the oven down to 180 degrees C (160 degrees C for fan ovens) and cook for a further hour per kg of meat (so for example a 2kg Porchetta would need 2 hours further cooking). Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C. If it is not at this temperature, continue to roast for another 15 minutes and check again, repeating until an inner temperature of 75 degrees C is reached. If you want to crisp up the crackling, place the Porchetta under a hot grill and check every 30 seconds. Rest the meat for 10 minutes per kg before carving, not under foil!