Whilst the origin of porchetta dates back to the Romans—and history would have it that it was the Favoured dish of Emperor Nerone—in our family this tradition goes back as far as we can both remember. Particularly in my husband Mimmo's family. In fact, the recipe that he uses is still the one that his "Nonno" (Grandfather) taught him when he joined the family business at 14 years of age. This was "La Casa Della Porcetta" (The House of Porchetta) in the Province of Pistoia, Tuscany.
People often say to us: "Don't give the recipe away!" But we answer that: "Why not? Anyone can make porchetta, but making
excellent, mouthwatering porchetta takes more than just knowing the recipe!" It takes years of experience, dedication and above all passion—and heaps of it, and Mimmo has all these things in Abundance!
ABOUT
RECIPE
Here is the recipe and method. Why not have a go?
INGREDIENTS:
Prime Organic "Free range Somerset Pork"
Extra, Extra Virgin Olive Oil (scrupulously Italian please)
Dry white Italian wine
Fresh bay leaves
A whole head of garlic
Fresh sage
Fresh rosemary
Fresh fennel tops (we grow ours)
Fennel seeds
Rock salt
Cracked black pepper (good quality)
Some chilli flakes
Ground sun dried peppers (sweet)
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I am listing the ingredients that we use. If you're lucky enough to be able to source these excellent ingredients, fantastic. If not, just remember to use the very, very best that you can.
For the first stage, all these ingredients—except the
garlic—are placed in a pan and brought to 40 degrees, then turned off and the whole head of garlic is left in the pan overnight.
Ok, here's the method....be prepared to have plenty of time, this isn't a process that can be rushed.
Take the whole middle part of the pig and, with a good sharp knife, debone all the ribs and place a good large piece of lean pork on top of your side of pork.
THEN GLOVES ON.
Spread all of the fresh herbs and spices onto the meat and for 40/45 minutes work really well until the meat.
Roll the meat into a sausage roll shape and, with a sharp butchers needle, stitch the meat closed.
Put the whole thing into the fridge for around 18 hours. This helps to expel the excess water and thoroughly infuse the herbs into the meat.
***Cooking time is very rough depending on weight of meat/oven type, etc. Blast the oven at 250 degrees. Put the joint in, covering the open ends so it doesn't burn. Leave for around 40 minutes then lower the heat to 160. Cook again roughly for 1 hour per KG. This helps to make the 'crackle'.
Remember the cooking times are rough and only trial and error is the way to go.
Buona fortuna! I'm sure you will make something delicious...BUON
APPETITO!
