Pair with eds

Tuscan Porchetta


  • ¼ cup fresh rosemary, finely chopped
  • 1 Tbsp kosher salt
  • 2 Tbsp smoked paprika
  • 5 garlic cloves, minced
  • 2 tsp fennel seed
  • ½ tsp black pepper
  • ¼ cup extra virgin olive oil
  • 1-6lb pork belly, skin on
  • 1-4lb pork loin

  • In a bowl, mix together rosemary, salt, paprika, garlic, fennel, pepper and oil.
  • Set aside.
  • Score the skin of the pork belly making diamond shapes without permeating the meat.
  • Flip the belly skin side down.
  • Brush half the spice mixture on the belly.
  • Slice down the length of the pork loin without cutting all the way through.
  • Open loin to expose the centre.
  • Place butterflied pork loin in the centre of the belly.
  • Brush remaining spice mixture over loin.
  • Roll pork into a cylinder shape but rolling the belly around the butterflied loin, tying butchers twine to hold the roll.
  • Place in refrigerator over night.
  • Preheat oven to 325°F.
  • Roast porchetta until an instant read thermometer reads 140°F, about 3 hours.
  • Remove from oven and let rest for 30 minutes before slicing.
  • Serves 8.



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