Porchetta Roast - 8-9 lbs.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis porchetta, crafted from Newman Farm’s luscious Berkshire pork by their friend Antonio Fiasche at Tempesta Artisans, is a perfect example of a true classic Italian porchetta. Unlike many porchettas today, this one is made using the full 30lb pork middle. Every bite is an intense, joyous, culinary treat.
As an oven-ready centerpiece, this roast is both elegant and rustic, an epiphany of old-world technique: skin-on belly wrapped around a boneless center-cut loin roast, generously seasoned throughout. A true porchetta like this contains several cuts, from the tender rib meat to the perfectly marbled loin to the fatty belly. The crispy skin is like pork candy, sticky and sweet like toffee and – be warned – it is absolutely habit forming!
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 10 people and includes 1 Porchetta Roast
- Each roast measures 10.5″ × 8″ × 8″ and weighs approx. 8-9 lbs.
- Porchetta ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the freezer for up to 6 months or in the refrigerator for up to 7 days.
To Serve
- Take the fully thawed porchetta out of the refrigerator one hour before cooking as it must be at room temperature before cooking.
- Preheat the oven to 400F. Pro tip: to get extra crispy “chicharron” on the outside of the porchetta, make sure the skin is completely dry when you begin the cooking process.
- Put the porchetta in the oven, rotating every 10 minutes, for thirty minutes or until the skin is golden brown all around.
- Lower the temperature to 325 F and cook until the thermometer reads 130F, as the temperature will continue to rise to about 145 F while resting out of the oven. Calculate about 2-3 hours for cooking.
- We recommend remaining vigilant and checking the temperature often so as not to over cook. Rest the porchetta for at least 20 minutes, or up to one hour, before carving to allow the juices to redistribute. Carving with a serrated knife yields best results. While carving, we recommend removing the skin and chopping it up into small, crispy pieces to serve with each slice.
- Enjoy!
- Porchetta Roast – Pork, Salt, Garlic, Lemon Juice, White Wine, Black Pepper, Olive Oil, Lemon Zest, Rosemary, Sage, Bay Leaf, Marjoram, Fennel Seed, Red Pepper Flakes
The Meat Supplier to America’s Top Restaurants
The Meat Supplier to America’s Top Restaurants
Patrick Martins founded Heritage Foods in 2001 with a mission to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity – and supplies meat to some of America’s top restaurants, including New York’s Carbone and Gramercy Tavern, San Francisco’s Mister Jiu’s, and LA’s Bestia and Mozza.
These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
