Porchetta di Norcia
Porchetta di Norcia is a masterpiece of Umbrian cuisine: a whole deboned pig roasted slowly with a perfect balance of aromatic herbs, wild fennel and garlic. A symbolic dish of the Norcia culinary tradition, it represents the mastery of Norcia's charcuterie makers in enhancing pork through ancient techniques and local ingredients.
Preparation
- 1
Clean the deboned pig, remove any residual bristles and dry it well with paper towels.
- 2
Finely chop the wild fennel, rosemary and garlic, then mix with oil, salt and pepper until you obtain a homogeneous mixture.
- 3
Open the pig like a book and generously spread the herb mixture over the entire internal surface, including the skin side.
- 4
Roll the pig firmly, starting from one long side, and secure the shape with kitchen twine, creating a compact cylindrical structure.
- 5
Rub the outside of the porchetta with oil, salt and pepper, then place it in a roasting pan.
- 6
Cook in a preheated oven at 160-170 °C for about 2 hours and 30-3 hours, basting it every 30 minutes with the cooking juices to keep the skin crispy.
- 7
Check for doneness with a thermometer: the internal temperature should reach 65-70 °C.
- 8
Let the porchetta rest for 15 minutes outside the oven before slicing, to keep the juices inside.
Chef's Tips
For an even crispier skin, increase the temperature to 180 °C in the last 20 minutes. Wild fennel is essential: if you cannot find it fresh, you can use fennel seeds lightly crushed.