Porchetta Italiano

By on November 13, 2011

Traditional Porchetta Italiano is a fatty, mouthwatering, moist boneless pork belly that is stuffed and slowly roasted over a wood fire for hours until the meat is tender and the skin is crisp and golden.

porchetta1 Porchetta Italiano



  • 4 pound pork shoulder, deboned and butterflied
  • 1/4 cup of extra virgin olive oil
  • 2 Tbls of salt
  • 2 Tbls of fresh ground black pepper
  • 1 Tbls of crushed red pepper flakes
  • 5 cloves of garlic, chopped
  • 2 Tbls of fresh rosemary, chopped
  • 15 leaves fresh sage, chopped
  • 3 fresh thyme sprigs, stems removed
  • 1 Tbls of fennel seeds
  • 1 yellow onion, sliced
  • 3 carrots, cut into pieces
  • 3 stalks of celery, cut into pieces
  • 1 cup of red winePREPARATION


  • Pre heat the oven to 350 degrees
  • Rub both sides of the meat with the olive oil.
  • Season both sides with salt and pepper
  • Place the meat fat side down and spread the remaining herbs and spices evenly over the inside of the pork.
  • Roll the pork up into a jelly roll and tie together with butchers twine.
  • Place the vegetables in the bottom of an oiled roasting pan.
  • Place the roast on top of the vegetables.
  • Add the wine and cook for about 2 and ½ hours or until internal temperature reaches 160 degrees.
  • Remove the roast from the pan and let it rest for 20 to 30 minutes before carving.Serve with the roasted vegetable or make a graving with the drippings.

    Serves6 to 8 people