“Porchetta” (pork roast) is a typical meal of Central Italy and of some Northern areas: it is made with a whole female pig (often they are used animals that can reach a quintal of weight) which is emptied, boned and seasoned, then it is cooked slowly in the oven.
The paternity of this preparation is still today the object of dispute between various municipalities in different regions, above all Ariccia in Lazio and Norcia in Umbria. What is certain, however, is the existence of two different versions of the same recipe: one involves the use of rosemary, the other a flavoring based on wild fennel.
In southern Tuscany, in the meridional area of the Roman Castles and in other areas of Central Italy, the porchetta is flavored with rosemary. The meat produced in Ariccia (IGP mark since 2010) is very famous, also celebrated by Carlo Emilio Gadda in his novel Quer pasticciaccio brutto de Via Merulana as “la porca co un bosco de rosmarino in de la panza”. In this area, moreover, there are the so-called “fraschette“, characteristic places where this meat is consumed along with local wines.
In Northern Lazio, in Umbria, in Marche and Romagna, on the other hand, the seasoning involves the use of wild fennel, a flavour that gives the pork an unmistakable scent and a unique taste; typical are the meats processed in Vignanello and Costano, municipalities in the provinces of Viterbo and Perugia.
The porchetta of our homonymous farm is obtained, unlike the varieties indicated above, from young pigs of maximum 30 kg; once the animal has been boned and the processing carried out, the finished product weighs about 15 kg. Free of food preservatives and seasoned just with salt and pepper, the meat remains sweet and fragrant while the rind, after a slow baking in the oven at low temperature, takes the characteristic caramelized color.