Porchetta di Ariccia IGP
Porchetta di Ariccia IGP is the king of street food in Lazio: a whole deboned pig, stuffed with rosemary, garlic, and wild fennel, slowly cooked in a wood-fired oven. The crispy skin and succulent meat are irresistible.
In Ariccia, the fraschette (typical taverns) serve it sliced in a sandwich with a liter of Castelli wine.
Preparation
- 1
Open the pork belly with skin. Massage with coarse salt and pepper.
- 2
Distribute rosemary, crushed garlic, and wild fennel over the entire surface.
- 3
Roll up tightly and tie with kitchen twine.
- 4
Score the skin and massage with salt.
- 5
Cook at 180°C for 3-4 hours, basting with the pan drippings.
- 6
In the last 30 minutes, increase temperature to 220°C for a crispy skin.
- 7
Let rest for 30 minutes before slicing.
Chef's Tips
Wild fennel is the secret ingredient that distinguishes Porchetta di Ariccia. The skin must be very crispy. Serve warm or at room temperature.