It has very ancient origins and is a typical product of Central Italy. It is made with the meat of female pigs that is massaged with salt, pepper, rosemary and garlic and then stitched. It can be enjoyed alone or accompanied with bread, bread sticks, pizzas
Many contend for the authorship of porchetta, one of the most popular street foods, which the New York Times has even included among the five typical dishes not to be missed in the world. Beyond the controversies, the village of Ariccia sui Castelli Romani can boast a millenary tradition, apparently dating back to Latins, for the production of this roast of pig spread throughout the center of Italy (Tuscany, Lazio, Umbria and Marche above all, but also Romagna and Abruzzo).
To be enjoyed in fraschette
And it is in the Ariccino territory preparing the Porchetta Igp, to be enjoyed all year round in the typical "fraschette"(ancient taverns) of the Castles, and in September in the historic Sagra, with costumed procession and throwing of stuffed sandwiches from a wagon in front of the Town Hall. To Ariccia many historical porchettari follow the ancient art of craftsmanship. THE pigs, only of female sex because they are leaner and tastier, they are boned and cleaned; then, again by hand, salted, massaged and spiced with a mixture of black pepper, rosemary and garlic. We then move on to tying and sewing around a steel pole and cooking in the oven, until the rind becomes crisp: the wood-fired ovens of the past have been supplanted by those in steel, electric or gas. Finally the cooling down, because the roast loses its moisture and keeps better. There pork, whole or in the smallest logs (7-13 kg), it must have a nice crunchy brown crust, softer in the girth.
The rind? Yes please
The meat, between white and pink, is fragrant and tender, with a taste savory and spicy, with a delightful texture contrast to the well roasted rind. Cut with a knife, the porchetta is tasted in all its fragrance al natural, cold or hot, together with homemade bread from Genzano, with a soft and light crumb, or from Lariano, of semi-integral soft wheat and cooked in a wood oven. Or in a sandwich enriched to taste with salad, grilled peppers or aubergines, cheese (provola, pecorino). It can also be used as an ingredient in cooking, to flavor pasta, pizza and savory pies. OR eat hot as a main course.
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