Preparation info

  • Serves Approximately

    18–20

    • Difficulty

      Medium

Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Porchetta is the diminutive of porco, meaning pig. A porchetta is a pig which is halfway between a full grown pig and a suckling pig. In the area round Macerata on the east coast of central Italy, where this dish comes from, you can buy porchetta in every village and town. It is made for robust people, not weight watchers! The aroma of the garlic and herbs as the hot crackling pig is put on the wooden tables in the butchers’ shops is very tempting. Generally porchetta is eaten with unsalted bread. The fanners still keep their outside ovens to cook their porchettas in on special feast days. They stuff them with a certain type of wild fennel, the provenance of which is a feverishly guarded secret.

Ingredients

    Method