Taste and atmosphere
About
An indispensable part of street food and festivals in Umbria culture, this is a whole roasted pig stuffed with aromatic herbs.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 1 whole deboned pork side (or large belly roast)
- Generous amount of fresh wild fennel
- 4 cloves of garlic
- Fresh rosemary and sage
- Salt and plenty of cracked black pepper
Preparation
- Open the inner part of the meat and season generously with salt, pepper, minced garlic, and the aromatic herbs.
- Roll the meat up tightly and tie it securely with butcher's twine to maintain its shape while cooking.
- Rub salt into the outer skin and roast slowly in a wood-fired or high-heat oven until the crackling is perfectly crispy.
- Slice the cooked porchetta and serve it traditionally inside fresh crusty bread as a sandwich.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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