Porchetta Roast

Make your Christmas dinner unforgettable with our succulent Porchetta Roast. Made from our pasture-raised pork, this Italian-style roast is seasoned with a blend of aromatic herbs, garlic, and lemon zest, then rolled and tied to ensure tender, juicy meat with a perfectly crisp, golden crackling. Easy to prepare and sure to impress! Allow approximately 300g per person. Sold freshly frozen. €30/kg

2kg roast: serves 6-7

4kg roast: serves up to 14 

Ingredients: Pasture-raised pork, garlic, parsley, sage, rosemary, fennel seed, black pepper, sea salt and lemon zest. Allergens: none

Cooking Instructions:

1. Defrost the pork, uncovered, in the refrigerator at least 24 hours before cooking. Airdrying in the fridge helps to dry the skin and create perfect crackling.
2. Allow the pork to come to room temperature before cooking.
3. Preheat the oven to 170°C. Rub the skin with olive oil and sprinkle with a little sea salt.
4. Place the pork on a wire rack over a baking tray and roast for 2.5-3 hours, depending on the size of the roast. It's ready when it is just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer).
5. Increase the temperature to 200°C, then cook for a further 20 minutes, or until the skin is crackling and golden. Remove and allow to rest for 30 minutes.  
6. Cut the porchetta into slices. Serve as a traditional roast or with the salsa verde.  

Salsa Verde Recipe:

• 1 garlic clove 
• small bunch of parsley,  leaves picked 
• 1 tablespoon salted capers,  rinsed 
• 2 anchovy fillets 
• juice of 1 lemon 
• approximately 125 ml (½ cup)  extra-virgin olive oil 
• sea salt 

Method: For the salsa verde, finely chop the garlic, then add the parsley and continue to chop, adding the capers and anchovies and continuing to chop until everything is roughly incorporated. Transfer to a small bowl, squeeze in the lemon juice and mix in enough olive oil so that sauce is a drizzling consistency. Season to taste.