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Here an easy Porchetta Romana recipe you can make at home.
It is usually made with a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta.
Commonly sold in busy streets, markets and outside the football stadium, it was the food to have at every street food festivals in Rome.
Pierino, a food writer and a “Romanista Curva Sud” activist now living in California, was able to recreate a Roman street delicacy with a recipe suited for home cooking.
As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.
I use an Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
Produkte von Amazon.de‹ ›
Would you like to cook more pork recipes but you are confused about the cuts name and use? You can read the article: Pork Cuts Names And How to Cook Them
Porchetta Romana Recipe
- 4 lb pork picnic shoulder
- 3 cloves garlic
- 2 shallots minced
- 1 sprig fresh chives chopped (optional)
- 1 tbsp fennel pollen alternatively fennel seed ground in a spice grinder
- 2 sprig fresh rosemary leaves finely chopped
- 1 cup olive oil
- 1 cup white wine (for basting)
- 1 fistful kosher salt
- ground white pepper
- 8 crusty Italian sandwich rolls
- Mince the rosemary with the garlic and finely chop the shallots
- Mix all the spices in a bowl with the olive oil, and rub them around and inside the pork.If your pork has the rind, make some diamond cuts, insert the herbs inside.
- Make sure the pork is well covered with spices, even inside the cut where the bone was removed.
- As Pierino suggests: “Re-form the ham and then tie it up like a salami, or a fetish model, using one long single piece of cooking twine.”
- Place the ham in a roasting pan and cook it in a hot oven at 250 C for 20 minutes.
- Baste the pork with white wine and reduce the oven heat to 180 C
- Baste it with white wine every 20 minutes and put the pork back in the oven until it reaches the internal temperature of 65 C.It will take a couple of hours.
- Once it is ready, let it rest for 10 minutes before you cut the slices.
- Cut it in thin slices and serve it in a crusty Italian bread.