Porchetta Roast

1.4kg Each / 2-Pack

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  • Regular price $52.99



 Pack Weight  1.4 - 1.6 kg each
 Vacuum Packaging  individually sealed
 Case Contents  2 roasts per case
 Case Weight  2.8 kg case (6.2 lb)

 

Intercity Custom Meats - You can pick between a skinless or skin-on porchetta. To create our signature porchetta, our butchers start with a pork loin from Sakura Farms, which is then encased by a pork belly. The two cuts of pork are rolled together with a special layer of olive oil, fresh garlic, rosemary, sage, fennel seed and cracked chilies. The whole porchetta is tied with butcher twine, then vacuum sealed and flash frozen. The skinless option is also topped with extra seasoning on the outside.

 

After a few hours in your oven, this center-piece dish has a crispy exterior and succulent center that will have your guests' jaw dropping. The porchetta roast is one of our absolute favourites to serve at dinner parties.


*Contents of the case are all frozen. Availability of certain items may change due to market conditions, therefore substitutions may take place. All weights are approximate.

 

Cooking Instructions

 

SKINLESS PORCHETTA COOKING INSTRUCTIONS

    1. Fully defrost the roast in its packaging in the fridge.
    2. Carefully remove the roast from its packaging. Place the porchetta in a roasting pan.
    3. Rub the porchetta to ensure all the seasonings are covering the entire roast
    4. Preheat oven at 350F 
    5. Roast for 2 hours or until the internal temperature reaches 145F and let rest for 20 minutes before removing the the butcher’s twine and slicing the porchetta and serving.

 

SKIN-ON PORCHETTA COOKING INSTRUCTIONS

  1. Fully defrost the roast in its packaging in the fridge.
  2. Carefully remove the roast from its packaging. Place the porchetta in a roasting pan.
  3. Keeping the butcher twine in-tact, score the outside of the porchetta with a sharp knife to let the excess fat render out. This will help make the porchetta skin extra crispy in the end.
  4. Preheat oven at 275F 
  5. Roast for 4 hours or until the internal temperature reaches 145F. At this point, crank your heat to the highest setting and crisp the outside skin until you have reached your desired doneness, about 5 minutes. We recommend watching it very carefully to ensure it doesn't burn!
  6. Let rest for 20 minutes before removing the the butcher’s twine and slicing the porchetta and serving.

 

 

Ingredients


INGREDIENTS:
Pork, Spices (Sulphites), Herbs, Olive Oil, Salt.

INGRÉDIENTS: Porc, épices (sulfites), fines herbes, huile d'olive, sel

 

 

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