The Art and History of Porchetta at Cariani Porchetta

TECHNIQUES: Savory
The Art and History of Porchetta at Cariani Porchetta
September 2012
Honoring an ancient tradition dating back at least to the 17th century, the Cariani family shows how to properly make porchetta. After butchering and deboning the pig, it is seasoned with salt, fennel, fresh herbs, and liver. Then the pig is trussed and cooked for 12 hours.
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