In breve
The dish in short
- Seasoned only with fine sea salt and a mix of black pepper, rosemary and garlic.
- Salt at 15 g–30 g per 1 kg of meat, rested, then the excess massaged off; the spice mix at 150 g–250 g per 100 kg of meat.
- Boned by hand, rolled and sewn with natural-fibre string, then tied 6–8 times around so it stays compact.
- Into an oven already at 200 °C or more, roasted at 160 °C–280 °C for hours, until the crust on top is crisp and brown.
- Only porchetta made in Ariccia from female pigs, under the PGI specification, may carry the name.
Il video, Ariccia, Lazio
Porchetta di Ariccia
The video: Ariccia's boned, rolled roast pork
Pork from female pigs, boned by hand, salted, seasoned only with black pepper, rosemary and garlic, rolled, sewn and roasted until the crust is crisp: Ariccia's porchetta, a PGI since 2011. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 1 h 2 min
- Cooking
- 3 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
