This is one of my favourites. We first made this in 2014 and the customers in our shop love it. We’ve also seen a big take up from local restaurants. The belly around the outside of the porchetta holds the moisture and the flavours from the herbs are wonderful. The porchetta is a combination of loin and belly entwined with herbs.
Ingredients
Loin and belly joint attached and bones removed
– You can ask us to prepare this for you
Sage
Rosemary
Thyme
Onions
Crushed fennel seeds
Salt and pepper
Recipe:
- Pre-heat the oven to 150°C/160°C or gas mark 2-3
- Mix the all the dry herbs and seasoning in a bowl. The amount you’ll need will depend on the size of your porchetta
- Un roll the belly and loin to open the cavity
- Sprinkle and rub the dry herb mix all over the cavity
- Roll the meat back into position and tie with butchers string
- Season generously with salt and pepper and place in an oven dish
- Cook in the centre of the over for 4 hours
- Remove from the oven and leave to rest for up to 30 minutes in tin foil
- Serve hot either as a roast dinner or leave to cool and serve cool with a warm potato salad