Wood Cooked Porchetta

Wood Cooked Porchetta.

The consumption of Wood Cooked Porchetta has very ancient origins, certainly dating back to the Latins, think, for example, of the popularity that still today preserves the famous porchetta of Ariccia on the Castelli Romani, and which they arrived, after a short time, also in Tuscany. Here, thanks to the quality of the raw materials and the experience of the master butchers, the Wood Cooked Porchetta has entered the tradition of the territory, taking root to become the favorite accompaniment for an aperitif, a second course or a very tasty and classic sandwich to be enjoyed in every occasion and at any time.

Porchetta is prepared by manually deboning the selected meat and also removing the excess part which will later be used to make other preparations or cured meats. The meat thus obtained is covered with sea salt and massaged, alternating periods of rest, until it is completely absorbed. Only at the end of the salting is the addition of garlic and spices: rosemary and coarsely ground pepper, which will increase the flavor.

After that, the meat seasoned in this way is carefully tied by means of string so that it can remain compact, but above all to allow the aromas and flavors not to be dispersed and to be preserved in a concentrated manner both inside the meat and on that which, at after cooking, it will be the crust. After being fixed to a stainless steel tube to allow the heat to arrive evenly inside, the Porchetta is left to cook for about 9/12 hours at a temperature between 170° C and 280° C. One once cooked, it is placed to cool in special rooms for 10/15 hours at a temperature between 10° C and 30° C.

During this time, excess liquids and fat are eliminated so that the crust can take on its characteristic fragrance and the meat can be preserved for a longer time.

At the end of its preparation, the outside appears a beautiful brown color with an immediately fragrant appearance, while the inside is whitish with pink veins that alternate with those formed by the spices.

Size: 2 kg. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Pork, salt, pepper, garlic, natural flavors, antioxidant: E 301, preservative: E 250.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 60 days.