How we made the porchetta?

Cooking takes place at moderate temperatures, usually around 180°C, for a period of approximately three or four hours. The result is a particularly fatty and tasty meat roll, with a golden and crunchy outer crust.

### 3. *Porchetta with Pancetta and Loin: The Mixed Variation*

Another interesting variant of porchetta combines bacon with loin, the dorsal part of the pig, characterized by lean meat. This combination allows you to balance the richness of the bacon with the tenderness of the loin, obtaining a final product balanced in terms of taste and texture.

For this preparation, the loin is placed on the previously seasoned bacon. The loin can be lightly pounded to uniform its thickness, and the whole thing is rolled tightly, so that the bacon completely envelops the loin. The roll is then tied with kitchen twine.

Cooking follows similar methods to that of single bacon, but may require slightly longer times due to the presence of the loin, which must cook evenly. The result is a porchetta with a tender and tasty interior, wrapped in a crunchy and tasty outer layer. This variant is particularly appreciated for its complexity of flavors and the variety of textures it offers with each bite.

The process begins with the selection of a young pig, from a selected race ( landrace is perfect) whose ideal weight varies between 50 and 80  kilograms. Once the animal has been chosen, we proceed with deboning. This operation requires great skill: the entire skeleton is removed, leaving the skin intact and preserving a significant amount of lean and fatty meat.

After deboning, we move on to the stuffing phase. The meat is generously seasoned with a mix of salt, pepper, garlic, rosemary, wild fennel and other aromatic herbs according to local traditions. Some variations ( In Ariccia we abhor practice) also include the addition of pig offal such as liver and heart, to further enrich the flavor. (?) This special way of preparing porchetta is widely used in the Tuscan region, but in Rome it causes a certain sense of heaviness and we avoid this preparation and this will not happen in our porchetta, thie  Once stuffed, the meat is carefully rolled, making sure the outer skin is taut to ensure even cooking.

Cooking takes place in an special  oven, ovens which at the beginning of the 20th century were traditionally wood-fired, but not now, electricity and gas have taken the place of traditional wood at very variable temperatures based on the size of the product to be cooked for a period that can last up to eight hours, depending on the size of the pig. During cooking, the skin becomes crispy, while the inside remains succulent and tasty, thanks to the fusion of fats with the aromas of spices.

A less demanding variant of the whole porchetta involves the exclusive use of pancetta, which is the belly part of the pig. This cut is preferred for its abundance of fat, which guarantees particularly juicy and tasty meat.

The preparation begins with the laydown the skin on a table, which is then massaged with salt and herbs such as garlic, pepper and fennel. The bacon is then rolled on itself, forming a compact roll which is tied with kitchen twine to maintain its shape during cooking. The skin can be reapplied externally to obtain a crispy surface.

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