Italian roast pork

Porchetta

Porchetta on a stand in Rome
Main ingredients	pork

Porchetta [porˈketta] is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8+ hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (“traditional agricultural-food product”, one of a list of traditional Italian foods held to have cultural relevance).

Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panino. It's a common street food in Rome and Lazio served as a filling for pizza bianca. It is also eaten as a meat dish in many households or as part of a picnic.

Porchetta is one of two iconic culinary products of the Lazio region, the other being the sheep cheese pecorino romano. Porchetta is also common in Abruzzo. Porchetta abruzzese is generally slow roasted with rosemary, garlic, and pepper. Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt and plenty of pepper and wild fennel.