Traditional Italian style Porchetta. This is boned free range Tamworth Pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel, flat parsley and lemon rolled into an easy to carve shape with delicious crackling. 

Our fabulous Tamworth pork is is outdoor reared.

Ingredients

Free range Tamworth pork, sage, thyme, garlic, lemon rind, rosemary, flat parsley, oregano, fennel seeds, sea salt, black pepper

Cooking instructions

Twelve hours before you want to cook the roast remove all the packaging, place on a plate and leave in the fridge uncovered. This helps to dry out the crackling. Take out of the fridge an hour before cooking to help the meat reach room temperature. Pre-heat your oven to 220 degrees C (200 C for fan ovens). Place the porchetta on a trivet in a roasting tin. Season the pork skin with salt. Place the Porchetta in the oven for 30 minutes. Turn the oven down to 150 degrees C (130 degrees C for fan ovens) and cook for 3 hours (based on 3kg Porchetta). Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C. If it is not at this temperature, continue to roast for another 15 minutes and check again, repeating until an inner temperature of 75 degrees C is reached. If you want to crisp up the crackling, place the Porchetta under a hot grill, moving constantly, don't walk away. Rest the meat before carving, not under foil!