The porchetta is a culinary preparation of suckling pig cooked on a spit, typical Ariccia, a characteristic hill town of Albano, near Rome. Suckling pig is boned manually by the stomach, stuffed with flesh and spices (garlic, pepper, rosemary and fennel in other regions of central Italy) and then baked or as per tradition, to the spindle. A method of preparation that Italy takes the name of porchettare, which can be used for other meats and fish.
The origins of the porchetta remain uncertain and controversial. Indeed, it is true that since 14 June 2011 Porchetta di Ariccia is recognized by the Quality Label IGP (Controlled) the Umbrian argue that it is from the town of Norcia, known since Roman antiquity for its pig farms.
In Upper Lazio in contrast, claims that this is an Etruscan recipe. Anyway, it is certain that for centuries this dish is the pride of all of central Italy, where it is produced in Tuscany to Abruzzo, including of course Lazio, Umbria etc. and that it treats all Italy.
Porchetta di Ariccia
Porchetta di Ariccia is always carried out with the meat gilt (young female pig), aged 6 months to 1 year and belonging to one of three breeds: Landrace, Large White, Pietrain. Porchetta can be full (the pig is roasted in full) or prepared with the portion between the third dorsal vertebra and the last lumbar vertebra. Thus prepared, she takes the name of tronchetto.
The whole pig drained, with front and rear legs and / or head, must weigh between 60 and 90 kg, while the tronchetto can range from 14 to 25 kg. After the porchetta ready to be consumed, it can weigh between 27 and 45 kg, and tronchetto between 7 and 13 Kg.
The salting process can last 5 minutes as 1 hour, the time required for the salt is sufficiently absorbed by the meat. After salting, porchetta be massaged by hand; followed condiments: rosemary, pepper and garlic. There are little meadows 100 to 150 g of condiments for 100 kg of meat.
After this preparation, one passes to the ligation, performed manually and so that the meat remains compact during and after cooking. To do this, the porchetta is linked around an aluminum or stainless steel pin, to enhance the internal heat transfer homogeneously.
Finally, the Porchetta Ariccia is baked at 200 ° C at least for 3 to 6 hours. At the end of cooking, the crust should be crisp and shiny brown.
Once out of the oven, the porchetta is placed in a cooling chamber to a temperature between 10 ° C and 30 ° C for 5 to 15 hours, to promote the removal of fat. The porchetta is eaten cold and decided and keep refrigerated.
Preparing the house porchetta
It is obviously impossible to prepare at home a real porchetta, or at least to cook in our small traditional ovens … However, we can achieve something similar in terms of taste, realizing roast pork rind covered. Do we still need to know what song to choose and how to use condiments … So we find for you a porchetta recipe homemade!
Ingredients for 6 to 8 people
- Boneless pork loin – 1 slice of 1.5 kg
- A thin slice rind
- Garlic – 4
- Rosemary – 2 branches
- Black peppercorns
- Extra virgin olive oil
Start by removing your meat on a work surface, salt it and massage it so that the meat absorbs the salt evenly. Then crush pepper coarsely chop the garlic and rosemary, and spread the mixture over the entire area.
Wrap the meat and then cover it with a thin slice of pork rind. Finally, tie up the whole as a roast beef and bake at 200 ° C for about 1:30, or when the heart reaches 70 ° C temperature.
Once cooked, let cool porchetta on oven rack, so leave it to drain the fat. Slice roast and then drink it warm or cold. Buon Appetito!