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Hendo 09-28-2007 07:14 PM


Originally Posted by DrakeRemoray (Post 16066)
Oh and the porchetta shop right down the street


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!

Cheers, Paul.

nissanneill 09-29-2007 03:53 AM

Re: Porchetta
Hi Paul,
when you get it going, don't forget to invite the critics for a judgement!
I'm not that adventurous yet, but who knows what is around the corner.


DrakeRemoray 09-29-2007 08:15 AM

Re: Porchetta
Here in Denver Colorado, I have never seen anything like this, but I searched it out in are some more photos to keep you salivating...

FYI, these are in the photogallery, so you should be able to click through to see a larger image...

This is the Market Day in Siena, way too crowded, but I got this excellent sandwich for breakfast...Also check out the head cheese in the first shot!


DrakeRemoray 09-29-2007 08:19 AM

Re: Porchetta
I was able to zoom in on the porchetta in the sienna market day, check out the garlic and the skin...

Hendo 09-29-2007 08:14 PM

Re: Porchetta

Wonderful shots! The Porchetta stand is probably the same one we saw at the Certaldo market last year – a great concept and everyone gets to have freshly cooked pork as it goes from one town’s market day to the next.

If/when you go over that way again and want to avoid the market in Siena, there is good Porchetta to be had at “Pizzicheria de Miccoli” (2001) at Via di Città, 93/95 (a couple of streets east of the Duomo) and Dario Cecchini’s Macelleria in Panzano (2006). Dario’s was the best I’ve tasted anywhere – family agreed. Or you could just follow that van around from one village market to the next!

Ahh! – I’ve just noticed that you already know about Dario’s ….

One cultural question for you – the term “head cheese” is not known to me – can you please explain?

And have you done a Porchetta in your oven yet?

Cheers, Paul.

RTflorida 09-29-2007 09:21 PM

Re: Porchetta

You didn't happen to bring back an authentic recipe did you?. I've already sold my wife on the idea for Christmas dinner (we usually have ham or rib roast). Her only conditions are that I find a proven recipe - she hates experimentation on holiday meal...and of course a local supplier of suckling pigs....I figure a 20 -30 lb pig should fit in a 36" Pompeii.


asudavew 09-29-2007 09:35 PM

Re: Porchetta

Originally Posted by RTflorida (Post 16158)
.and of course a local supplier of suckling pigs....

Yeah, it looks wonderful.......

A pig. a pig.

My wife would freak! :eek:

RTflorida 09-29-2007 09:37 PM

Re: Porchetta

Real headcheese is made with the meat parts of the pigs head - boiled with spices and geletin, is molded, cooled and sliced. taste is great on a sandwich. It just looks too much like what it is....meat chucks glued together with geletin.

DrakeRemoray 09-30-2007 10:06 AM

Re: Porchetta
Hey RT, I have not cooked a whole pig in the oven. The problem as I see it, is the large pigs used in Italy make a better, meatier roast. I have cooked a few small whole pigs, and they are great, but not really Porchetta, more like pulled pork...

Here is one we did in an offset barrel smoker. It was good, but the skin was not that golden crackling that you want...

Then, my Dad owns this device, the Caja China. Used a lot by Cubans in my native Miami...It does an excellent, I would say fool proof, job, but you still don't get this huge center section you can season and slice...

I would say if you really want to emulate a Porchetta in the pizza oven, you would do best with a fresh ham with the skin on. I think I would debone it, then season it and tie it up.

I have not done that yet, but I have roasted many many pork shoulders in the 400 degree oven after baking and they come out really well...


Hendo 09-30-2007 06:43 PM

Re: Porchetta

Thanks for your input. I too am aiming for a large piece of meat – not a suckling pig which I think is too small. I’d like to cook one of those too one day, but perhaps on my old (c.1975) Cannon rotisserie, rather than in the brick oven.

My butcher, who also supplies the Italian Carnivale Festival with uncooked rolled and seasoned Porchetta, sells it by the foot, but I’m not sure what cut of meat he uses – it could simply be rolled loin. It is cooked on a charcoal rotisserie at the Carnivale and while the meat is wonderful, the skin just doesn’t have time to crisp up nicely. I don’t know about you and your family, but around here, folks are always disappointed if the skin on a cooked piece of pork is soggy, no matter how tasty the meat!

Last Christmas I was treated to a Porchetta cooked in a conventional oven. It was a de-boned pork shoulder, and the stuffing recipe was provided by a local Italian chef. It cooked slowly over several hours and was delightful! I’ll try to get the recipe for the stuffing asap.

Cheers, Paul.

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