Happy New Year to all. So I threw my hat in the ring and tried making a Porchetta as one of the main dishes for the Eve party we hosted. About a 10 lb piece ordered from the butcher with the loin actually attached. Weird shaped piece so I had to think a little how I wanted to roll/fold and tie up. Very easy overall and it is certainly a rich cut of meat with all the fat. Served with homemade foccacia bread and the skin was text book crispy, could crack it with the knife. Cooked to 150 and was perfectly moist.
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