Italy
Photo: Pedro Angelini, CC BY 2.0, croppedPorchetta
/porˈketta/por-KET-tah
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- Taste
- SavoryRich
- Made with
- PorkWheat & flour
History
Porchetta is a whole pig, deboned and rolled with salt, pepper, garlic, rosemary and wild fennel, then roasted for many hours until the skin is crisp and the meat moist. It is made across central Italy, in Umbria, Marche and Abruzzo, but the town of Ariccia in the Alban Hills near Rome is most famous for it, and porchetta di Ariccia has protected status in the EU. Some historians trace roast pork with herbs to the Romans. Today it is sold from vans at markets and festivals, sliced and stuffed into a crusty bread roll, and eaten in the fraschette, simple wine taverns of the Castelli Romani.
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