Porchetta: Pigging Out

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Last week we cooked the porchetta we had purchased from our favorite butcher. Amazing! It was flavorful, tender, and delicious. I have to admit, though, that the fantastically crispy pork skin was my favorite part. Crunchy on the outside, with a buttery layer of fat just underneath–yum!

I cooked this special roast on a rack in a roasting pan at 325°F for about three hours until the internal temp registered 145°F. The skin got golden and crispy, while the inside remained moist and tender. The herb mixture inside was wonderful! Since the roast was on the small side, I was unable to slice it crosswise as it is traditionally served. However, we all had plenty to enjoy, with leftovers to spare. Enjoy the pics!

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1 Comment
  1. Oh my heavens, this looks amazing!

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