Limited release!
We started with Indiana Iberico hogs raised by The North Farm near Lebanon, Indiana. These pigs are finished on a diet of nuts, apples, and pumpkins, delivering deliciously sweet, nutty, and earthy flavors.
To build this porchetta, we brined the pork bellies under black peppercorns, allspice, clove, juniper berries, bay leave, garlic, and more, and then brined the pork loins under fennel seed, black pepper, orange peel, and crushed red pepper.
After carefully rolling the pork belly around the loin and slow roasting the whole piece, we cut thick slices vertically, so each generous slice showcases both the loin and the belly.
Build a sandwich on a fresh baguette with greens and shaved fennel tossed in orange juice, evoo, salt, and pepper. Or top with our pickled red onions and ginger honey marmalade. For dinner, serve hot with our Local Mushroom Risotto Mix on the side.
12oz package of thick-cut slices. Keep refrigerated or freeze for longer storage.
Pro tip: remove from packaging and warm the porchetta slightly on an heat-safe pan in the toaster oven or oven to easily separate slices.
Pro tip: remove from packaging and warm the porchetta slightly on an heat-safe pan in the toaster oven or oven to easily separate slices.
Ingredients: pork belly, pork loin, brine (Alberger salt, cane sugar, black peppercorn, allspice, clove, juniper berries, bay leave, garlic, dark brown sugar, pickling spice, vegetable powder (celery juice, cherry juice, sea salt)
Refrigerated products are best by the printed date sticker, and freezing extends storage to 365 days after the printed date.