ROAST PORCHETTA WITH HERBS
11,50 €
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Roast Porchetta with herbs is a typical dish of the culinary tradition of the regions of Central Italy. It is a product made from selected pork meat.
The aspect of Porchetta is similar to a large roast. Actually, it differs greatly from the latter: the unique scent of the spices and aromas used for seasoning mixed with the one of meat and wood create a unique and inimitable result. Its aroma is distinctive and unmistakable thanks to the notes of pepper and spices that really stand out. The particular flavour of Roasted Porchetta with herbs is given by the perfect balance of salt, pepper and herbs.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
TIPS TO FULLY TASTE IT
Roasted Porchetta with herbs is a perfect stuffing for a slightly warm sandwich or some toasted bread. It is certainly the undoubted symbol of town festivals. In the dedicated section of our website, there are several ideas for using Roast Porchetta as an ingredient for tasty and traditional dishes and creative recipes! To enhance its flavour, we recommend pairing it with sparkling white wine that perfectly suits the greasiness of Roasted Porchetta with herbs. For example, Franciacorta Brut DOCG wine.
PROCESSING
The term Porchetta can be used to indicate both the whole pig or just the trunk. The meat used to make Roasted Porchetta with Herbs undergoes a curing process during which the meat is processed with salt, pepper, herbs and flavourings. The next step is the tying process.
This is done manually and with extreme care to ensure that the Porchetta remains firm both during and after cooking. Finally, the meat is baked in the oven at a controlled and constant temperature so that it takes on its unique and inimitable flavour. The main focus of this phase is the crust, which must take on a crispy texture and be a bright brown colour.
HISTORICAL BACKGROUND
Some trace the origin of Porchetta to the Etruscans, while other sources claim that it was the Romans who employed a process similar to the one used today for the production of Roast Porchetta with herbs. Anyways, Roast Porchetta with herbs has been a typical dish in the cuisine of the regions of Central Italy for centuries. As for other Italian products, of course, the recipe varies from region to region. For example, in Lazio and Tuscany, it is flavoured with rosemary, while in Umbria, Marche, Abruzzo, Molise and Emilia-Romagna wild fennel is used.
