Porchetta at Home
- Steve Cusato
- 12 minutes ago
- 1 min read
The Secret To The Crispiest, Juiciest Porchetta At Home
The 1st time I ever tasted porchetta in Rome, it kinda took my breath away. A whole pig lying on the counter, deboned, rolled up, sewn together, and roasted until the skin is crispy and the meat is juicy and tender. This is one of Rome’s most core and iconic foods, and while we won’t be getting a whole hog, we can still make a porchetta at home, much easier than you think and it is the perfect centerpiece for your holiday dinner. This is Porchetta.
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