Le Maitre D's Sicilian Porchetta is the artwork of our chief master butcher Guisepe who is also the creator of our famous Tuscan Rabbit. Steeped in tradition and passed over generations our Porchetta is not only a feast for the eyes but soon becomes a family tradition for our epicurious clients !
Our Porchetta is a deboned berkshire hog stuffed with fennel, lemon, ground veal, marsala wine and guisepes secret blend of spices. Simply place in the roasting pan and get rolling.
Our Porchetta is best cooked slowly for 3 hours at 325 with lots of root vegetables and fingerling potatoes in the roasting pan ! Uncover after 90 minutes and turn twice to get a nice crackling.
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It's a common street food in Rome and Lazio served as a filling for pizza bianca. It is also eaten as a meat dish in many households or as part of a picnic.