We started by brining Berkshire pork bellies under black peppercorns, allspice, clove, juniper berries, bay leaves, garlic, and more. The pork loins we brined separately under fennel seed, black pepper, orange peel, and crushed red pepper.
After brining, we rubbed both the pork loin and pork belly with rosemary, sage, thyme, and garlic before layering in our Wild Fennel Sausage. Carefully rolling the pork belly around the pork loin with the layer of sausage in between, we laced up each porchetta to roast low and slow.
Fully cooked, our Porchetta is ready to eat right out of the package, or simple to heat and serve hot following the easy heating instructions below.
Fully cooked, our Porchetta is ready to eat right out of the package, or simple to heat and serve hot following the easy heating instructions below.
Build a sandwich on a fresh baguette with greens and shaved fennel tossed in orange juice, evoo, salt, and pepper. For dinner, serve as a hot centerplate to carve next to our Local Mushroom Risotto Mix.
Each piece is about 2 lbs. Refrigerated products are best by the printed date sticker, and freezing extends storage to 365 days after the printed date.
Heating Instructions:
1. Preheat oven to 325 F.
2. Unwrap and place in shallow roasting pan on a roasting rack. Pour any juices from the package over the porchetta.
3. Cover bottom of pan with a little water. Optional: instead of water, use wine, cider, beer, stock, or a combination.
4. Cover the roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 30-40 min or until warmed through. Exact heating time will depend on how cold the porchetta was going into the oven.