Traditional Italian Style Porchetta
Region: Yorkshire, UK
Shelf Life: Min. 3 Days
Our famous Porchetta is inspired by Italian butchery traditions - creamy, flavoursome pork loin skilfully trimmed, boned and rolled with the traditional seasoning of fennel seeds, garlic and lemon zest to enhance the meat. Our Porchetta stands out for the quality of the pork & the balanced level of seasonings, sourced from British heritage breed pigs reared naturally outdoors offering outstanding succulence and flavour.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character.
Tasting Notes: Rich, Succulent, Creamy
Porchetta is relatively new to British menus and ours is very much a chef-butcher collaboration to achieve the perfect Italian style finish. A British take on an Italian classic, the pork loin is boned then carefully seasoned with a flavour combination based on a traditional Italian recipe, before being expertly rolled and tied by our skilled butcher. The result is layers of prime pork meat with ample fat covering for crisp crackling, enhanced with Italian flavours of fennel, garlic and lemon.
Quite simply some of the best porchetta on offer in the UK, this centrepiece is the result of meticulous efforts to enhance Italian tradition with the finest English pork. For the melting tenderness for which Porchetta is famous, slow roast on a trivet and serve with mashed potatoes, roast carrots and seasonal greens.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR TRADITIONAL ITALIAN STYLE PORCHETTA|
Restricted Delivery Notice
- This product can only be delivered between 20th November 2019 and 2nd December 2019