Hog Roast Delicacy in Italian Style

A Hog roast in its Italian avatar is known as Porchetta. The ideal weighted pig weighs about 90 Kgs. The pig’s body is deboned, gutted and butchered, not in that order. The delicacy which is loved across Italy (pronounced "pork ET ta") involves gutting and roasting the pig, stuffed with herbs, on a spit. The ribs, leg bones, ears, trotters, back bone is not wasted after removal. Before being massaged with an eclectic mixture of garlic and various herbs, such as rosemary, sage, wild fennel, it is duly salted. It is then left to marinate for about 48 hours, after it has been tied and rolled.

A stone deck oven with wood burning is used, to roast the pig which is placed in a roasting tin. The hog undergoes a slow roasting where it is cooked for about seven to nine hours in its own juices. This leaves the skin golden brown with crunchy crust and the white meat succulent and juicy. This recipe will serve four and needs a cooking time of about three hours, not including 10 minutes for preparation.

Materials needed are:

1.) One rosemary Sprig.

2.) Bay Leaves – 4.

3.) One lemon zest.

4.) Olive oil – 2 table spoon.

5.) Dried chilli flakes – 1 table spoon.

6.) Pork – 2-3 Kgs. (preferably rib end with bones)

7.) Fennel Seeds – 2 table spoon.

8.) Rock salt – 2 Table spoon.

Process:

The oven must be pre heated to the highest temperature. The pork skin is to be scored at an angle using a sharp knife so as to make deep incisions. Fennel seeds, rock salt and chilli should then be crushed with a mortar or a pestle. Once it has become a fine powder, chopped rosemary, torn bay leaves and grated lemon zest are to be added to it. The mix should then be generously and evenly applied over the pork insides. It should then be rolled and tied up with a string (firmly).  A roasting tin /(with some bones from the butcher if possible) should be used. The pork is placed in it and sprinkled with olive oil. The olive oil should be massaged into the incisions and over the top. The entire thing should then be put into the pre heated oven with the temperature set to 180ºC/350ºC/Gas Mark 4.

After cooking for 3 hours, the hog roast or Porchetta will be ready with golden brown crispy crackling skin. 

It is enjoyed all through the year, especially during festivals or sagres celebrating Porchetta. The best porchetta title is hosted in Arbruzzo in the town of Campli, every year on the last weekend of August, where porchettari (Porchetta makers) assemble in the Piazza di Santa from across Italy.