Umbrian porchetta is a totally natural product without dyes, preservatives and polyphosphates, made by the company that we selected in full respect of the ancient tradition only with salt, pepper and natural flavors. Queen of the fairs, inevitable in village festivals, the favorite delicacy of festive families and sulia lunches eaten in company has now fully entered the habits of all those who love the decisive and sincere flavors of tradition. To make it, the craftsman chooses pigs of about a year, weighing a maximum of one quintal which carefully washed and boned fills with seasoning: table salt, pepper, garlic heads with the whole shirt, liver and spleen cut into chunks and handfuls of rosemary or wild fennel. Once stuffed with flavors, the porchetta is tied well with the string and put in the oven. The cooking lasts from two to five hours, depending on the size of the animal, and should be checked from time to time to see the progressive browning. Tradition has it that the roast pork is roasted in a wood oven, but this cooking method does not ensure compliance with the strict hygiene rules, which provide for perfect washing of the oven after use. Furthermore, it does not guarantee uniform cooking at a constant temperature and tends to dry out the leaner parts of the pig. For these reasons, the porchetta is now roasted in stainless steel ovens.le.
SIZE: Slice of 1000 grams.
SPECIFIC NOTES:Boneless and flavored pork steak.
INGREDIENTS:Completely boned pork, without head and including shoulder, loin and whole ham, salt, pepper, natural flavors - Product without dyes, gluten-free, Milk and its derivatives.
STORAGE METHOD: Store at 4C.C.
AVERAGE DEADLINE:60 days in vacuum pack.
CONSUMER OPPORTUNITIES:Our porchetta is suitable for simple sandwiches or stuffed with mayonnaise, mushrooms, aubergines and cheese. As a cold appetizer with oil, salad, cherry tomatoes. As a tasty and quick main course with various side dishes. The porchetta must be consumed within two days of opening the package. Lukewarm expresses its flavor and the aroma of spices to the maximum. The tastiest parts are the fat ones. If it is not consumed immediately, the sliced porchetta can be kept for a few hours in a cool place. To maintain its fragrance, you must avoid storing it in the refrigerator, or at least serving it as soon as it is taken out of the fridge. It is also good to sauté in a pan with a drop d d’extra virgin olive oil, a couple of cherry tomatoes, a clove of garlic and all its seasoning..