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.
| Calories | 670 kcal |
| Fat | 52 g |
| Carbohydrates | 2 g |
| Protein | 38 g |
| Sodium | 940 mg |
Food Cost Calculator
Cost per portion: $10.50
Food Cost %: 21.9%
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