I recently came across this wonderful video from Lucky Peach which shows a butcher making “the best porchetta in Italy.” It certainly looks wonderful to me.
Whether this is “the best” porchetta in Italy is surely a matter of fierce debate, but certain elements in the preparation would lead me to vote for it in a General Election.
Sadly, Americans will not have this clear of a choice in November when we vote for the President of the United States. Orwell’s porchetta is certainly looking like a better choice as a write-in third-party candidate.
Ah, I digress . . . Found below are the essential elements to a great porchetta sandwich:
- A young farm-raised pig. This one is one year old.
- Brilliant trimming. Loved the separation of the ribs.
- The use of expensive pepper and local salt
- The use of fennel pollen rather than crushed fennel seed (very expensive, but makes all the difference in the world)
- Never thought of using pepperoncini
- Beautifully enclosed loin within the skin which is then pierced
- Cooked for eight hours (most porchetta is cooked for about 4 hours). Did you see that golden crackling?
Sorry this article is so short, but talking about porchetta made me hungry.