Porchetta
Slow-roasted pork butt with Italian sausage and aromatic herbs
Slow-roasted pork butt with Italian sausage and aromatic herbs
Bone and butterfly the pork butt, pounding it to even thickness. Finely chop the herbs and mix with sea salt and black pepper. Remove sausage casing and spread evenly over pork. Season with herbs, roll tightly, tie with butcher's twine, and roast at 255°F for 12 hours covered. Rest 20 minutes, increase oven to 450°F, uncover and crisp skin for 10 minutes. Slice and serve.
Calories: ~670 kcal | Protein: ~38g | Fat: ~52g | Saturated Fat: ~18g | Carbohydrates: ~2g | Fiber: ~0g | Sugar: ~0g | Sodium: ~940mg
Castello di Bossi Chianti Classico Riserva Berardo 2018
Elegant and rich, with notes of black cherry, violet, leather, and spice. Perfect with the savory, aromatic flavors of the porchetta.
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