Porchetta. Traditional slow-roasted Italian Porchetta with aromatic herbs and sausage. Juicy, crispy pork prepared the Tuscan way.
Italian recipe. Secondi. Pork.
Ingredients include pork butt, Italian sausage, rosemary, fennel, garlic, olive oil.
Techniques include slow roasting, meat rolling, herb stuffing, crispy skin roasting.
Nutrition tags: high protein, comfort cuisine, slow roasted, artisan charcuterie.
Dietary tags: pork, main course, Mediterranean, gluten free adaptable.
Wine pairings: Chianti Classico, Rosso di Montalcino, Sangiovese, Montepulciano d'Abruzzo.
Protein: pork. Cut: pork butt. Station: Roasting Station.
Flavor profile: high fat, medium acid, high salt, high umami, low sweet, low bitter, medium earthy, medium fresh, medium spice, high richness.
Wine logic: Balanced Italian reds cut through the richness of the pork and sausage while complementing the aromatic herbs and crispy roasted skin.
Related terms: Italian pork roast, Tuscan porchetta, slow roasted pork, crispy pork skin, Mediterranean pork dish, Italian comfort food.
Porchetta
Traditional slow-roasted Italian porchetta with aromatic herbs and sausage, cooked low and slow until tender, then crisped for a beautifully caramelized exterior.
Secondipork • pork buttTier 3
Ingredients
Classic porchetta with herbs and sausage, scaled for kitchen production and service.
Base recipe = 4 servings.
1000 g pork butt (butterflied)
12 g garlic
3 g rosemary
2 g sage
2 g thyme
Sea salt & black pepper
227 g mild Italian sausage
Method
Butterfly the pork butt and pound it evenly to create a flat, even surface for rolling.
Chop the garlic, rosemary, sage, and thyme with sea salt and black pepper.
Remove the casing from the Italian sausage and spread it evenly over the pork.
Scatter the herb mixture over the surface, then roll the pork tightly and tie securely.
Roast covered at 255°F (125°C) for 12 hours until very tender.
Rest for 20 minutes, then uncover and roast at 450°F to crisp and caramelize the exterior.
Slice and serve while hot, showing the spiral of herbs and sausage.
Chef’s Note: The success of porchetta comes from a tight roll, patient roasting, and a final high-heat finish that creates the signature crisp outer layer without drying the interior.
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