Porchetta (from Belly)

True porchetta starts with the belly — the most fat-rich, flavourful cut on the pig — rolled with herbs and slow roasted until the skin becomes an impossibly crisp, shatteringly good crackling. This is Italian street food tradition at its most indulgent and most irresistible.

Roast at 300°F for 2-2.5 hours until the fat renders completely, then blast at 450°F for the final 15 minutes to blister the skin to a perfect crackling. Rest for 10 minutes before slicing — patience here is everything.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.