Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Porchetta PDF Print E-mail

Porchetta is one of the traditional ways of preparing pork and can be considered a speciality of Perugia, though it is now common everywhere in Italy. Nevertheless, its origins can be traced back to our countryside. Porchetta was once made with the meat of young, often wild mountain pigs, which never weighted more than 50 kg and fed exclusively on acorns.

For folk celebrations, farmers would kill the pig very early in the day and prepare it for further processing. Still today, Porchetta is prepared following the old recipes. After slaughtering, the pig was cleaned well, filled will small pieces of meat, offal and cartilage, and seasoned with salt, garlic, fennel and pepper. The pork is roasted on a spit in a wood oven, which is heated 3 or 4 hours beforehand. Towards the end of the cooking process, the heat is rekindled by adding some matchwood, so that a crisp, golden crust is formed around the pork.

A popular custom is that of placing containers underneath the Porchetta, which are usually made of earthenware, to collect the juices during cooking. In Umbrian dialect, this is called “intocco”. The pig’s soletti, meaning the trotters, the tail and the ears are cut into small pieces, cooked in these juices and seasoned with garlic, salt, pepper, sage, rosemary and wild fennel.


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