Marinated for two days and two nights
with the most scented herbs and exquisite spices
Slowly cooked for more than 10 hours.
According to the oldest Tuscan gastronomic tradition, our Roasted Porchetta
is brined with a mix of rosemary, black and white pepper, garlic, Grecian
laurel, sage and wild juniper berries (typical of Tuscan Mediterranean
scrubwoods), that are the secret of its exclusive taste and intense scent.
- The pork middles (loin and belly) are manually cleaned and trimmed, then brined with the spiced solution.
- After marinating, the middles arespiced, rolled up and tied with cord, then spiced also on the exposed surface.
- The porchetta is cooked very slowly, until the skin is completely bronzed and roasted.