Our pig roasts are only prepared porchetta style.
It’s a deboned, stuffed, slow-roasted pig.
We use an artisan Italian technique. The entire pig, leaving the head on, is deboned, and stuffed with additional pork butts that are well seasoned with herbs and spices.
The meat is sewn into the cavity and cooked for hours. The result is a crackling crisp skin, and tender, moist, flavorful pork.
All the meat is well seasoned with salt, pepper, garlic, onions, rosemary, sage, nutmeg, allspice, and other herbs, making for a moist flavorful pig roast.
A Porchetta is not your ordinary simple pig roast. (A pig on a spit with some salt and pepper, smothered with barbeque sauce).
A Porchetta is an animal that has been harvested, then gutted and deboned. The loin, tenderloin, belly and rib plate are carefully arranged with additional pork to fill the deboned cavity.
The meat is hand trimmed and rolled, stuffed with aromatic herbs, splashed with olive oil, and wrapped and sewn together in the skin. The goal is to ensure that the layers of meat, herbs, fat and skin will blend together tasting and looking delectable.