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Porchetta -(1kg – x)

Scorch the skin with boiling water, rub with salt then crackle in a very hot oven (240C). Turn oven down to 150 and finish to an internal temperature of 65C. Total cook time 60-70mins.

We have brined, dried, boned and rolled the loin section. Seasons with fennel, sweet onion and a hint juniper. Skin is scored ready to cook. Available in 1, 2 , 3 kg pieces depending on how many you are cooking for.


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