Porchetta

Full product description

All the theatre of Italian roast in one joint. Our porchetta is a rolled and tied piece of pork—traditionally belly (sometimes with loin) spread with a fragrant paste of fennel, garlic, rosemary and lemon, then wrapped in rind-on skin for shatteringly crisp crackling. Start hot to blister the rind, then roast gently until the centre is juicy and tender. Slice thick for Sunday plates or pile into warm rolls with salsa verde. Simple method, huge flavour.

Why you’ll love it

• Rind-on crackling with a succulent, juicy centre

• Classic fennel–garlic–rosemary aromatics (seasoning may vary by batch)

• Rolled & tied for even cooking and easy carving

• Oven or BBQ/rotisserie friendly for real showpiece vibes

Cut details

• Rolled pork belly (may include loin in some batches)

• Rind on, neatly tied; herb paste inside (or supplied plain—see label)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Prep for crackling (best results):

1. Unwrap and dry the rind thoroughly. Leave uncovered in the fridge 4–24 hrs.

2. Before roasting, rub the rind generously with salt (and a touch of oil if you like).

Roast method (crisp then gentle):

1. Preheat to 230°C (fan 210°C). Roast 20–30 mins to blister the rind.

2. Reduce to 170–180°C (fan 150–160°C) and continue 25–30 mins per 500g until the centre reaches 63–65°C (juicy) or 70°C+ (well done).

3. Rest 20–30 mins before carving. If the crackling needs more, separate the rind and give it a quick 1–3 min blast under a hot grill.

Low & slow + blast (ultra even):

• Roast at 150–160°C (fan 130–140°C) until ~60–63°C internal, rest 10 mins, then finish 15–20 mins at 230°C to puff the rind.

BBQ/rotisserie:

• Sear over high heat, then cook indirect at 170–180°C with a drip tray until target temp; rest well.
  Food safety: Always serve piping hot throughout; use a thermometer for accuracy.

Serving ideas

• Salsa verde and roast potatoes with lemony greens

• Fennel slaw and apple chutney in warm ciabatta rolls

• Garlic–rosemary potatoes and a sharp mustard gravy

• Leftovers: porchetta sandwiches with pickles, or slices crisped in a pan for brunch

Storage & handling

• Keep refrigerated below 5°C

• Cook within 1 day of opening

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

• Do not refreeze once defrosted

FAQs

Is yours belly-only or belly with loin?
Usually belly-only for maximum juiciness; some batches include loin for extra lean slices—check the label.

How do I guarantee crackling?
Dry rind, deep scoring (if not pre-scored), plenty of salt and a hot start. Finish under the grill if needed.

Can I cook it on the BBQ?
Yes—rotisserie or indirect heat works brilliantly. Keep the lid down and use a drip tray.

Can I cook ahead?
Roast, chill quickly, then reheat hot and fast to re-crisp the rind. Great for entertaining.