This sure brings back some fond memories. It also reminds me of the main reason I’m building a brick oven, which, according to my daughter will be used for slow overnight roasting of Porchetta!
On this point, does anyone on the Forum have any experience in roasting a Porchetta in their brick oven? I’m not talking here of roast pork with crackle, but a long slow roast where the skin crisps up nicely without forming ‘crackling’ (ie blisters). Any tips appreciated. I have a good Italian butcher who can provide the meat, so it’s mainly preparation and cooking tips that I’m after.
As a matter of interest, can any of you walk into a shop and see a sight like the one above? I’ve never seen anything like it anywhere in Oz, except perhaps for an annual Italian ‘Carnivale’ Festival here in Adelaide. But the Porchetta is much smaller and far less appealing visually. This one is truly stunning!