![Porchetta -(1kg - x)](https://meatandmains.com.au/wp-content/uploads/2022/06/original-65-600x796.jpeg)
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.
$34.50