Porchetta allo Spiedo

Pork Belly Roasted on the Spit with Apple Salad

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is the perfect dish to serve a crowd, and makes a great centrepiece for a gathering of family and friends. I like to dry-age all meat, in particular pork belly, because it helps to make the skin crisp. Order the pork belly one week in advance and ask your butcher to dry-age it for you. This dish can be eaten hot or cold, and is delicious thinly sliced in a panino (bread roll).