There’s nothing quite like a full roasted rolled loin and belly encased in salty, crispy crackling!
Full porchetta weighs approximately 6kgs, comes scored, seasoned and ready to cook. We recommend using a good sea salt on the skin, massaging the salt into the scores for 30 minutes before you cook it will draw out moisture and get that skin bubbling. We cook at 230C fan forced (or flat out) for at least 40 minutes or until the crackle has really formed, then reduce to 180C and cook for a total of 30 minutes for every 1kg of meat. Make sure you rest the meat for 30 minutes afterwards, best done in the oven with the door ajar so the crackle doesn’t soften. Overcooked pork is criminal, so don’t be scared of a little pink in the middle, that’s a perfectly cooked roast.
Seasoned with cranberries, lemon zest, rosemary, sage, parsley, sea salt and pepper.
Half piece approx 3kgs $40/kg