Pat LaFrieda Seasoned Porchetta Roast - 7 lbs.
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaPorchetta, we roll ‘em and we’ve got ‘em. Succulent center-cut boneless pork loin wrapped in perfectly fatty pork belly makes a meal perfect for roasting and for hosting guests. The highlight is the fantastically crispy pork belly cracklings after roasting, with a crunch you’ve only dreamed of.
Our butchers spend hours expertly slicing and wrapping these beauties to-order. Porchetta also makes a fantastic sandwich base, ideal for lovers of next-day leftovers.
Pat LaFrieda is synonymous with the best meat in New York. Founded by Anthony LaFrieda in Brooklyn in 1922, the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. Pat LaFrieda and his team ensure you’re getting the best possible meats from a network of small, family-owned farms. Pat LaFrieda supplies meat to many of the most iconic New York restaurants, including Eleven Madison Park, Minetta Tavern, Marea, and Shake Shack.
This pack serves 10-12 people and includes a Seasoned Porchetta Roast (7 lbs.)
- Each roast measures approx. 12″ × 5″ × 5″
- Meat Pork
- Breed Hampshire
- Primal Tenderloin
- Arrives Vacuum Packed
- Porchetta ships fresh, never frozen, uncooked, and with ice packs, may thaw in transit
- When you receive your order you should immediately refrigerate all meat items
- We recommend that you eat all meat products within 1 week of arrival for best results
- Once items are removed from the plastic, they should be consumed within 48 hours
- We do not recommend freezing product as freezing instantly degrades its quality.
To Serve
- Remove Porchetta a day before you are planning to cook it to let the skin dry for a crisper skin. Remove the netting but keep tied. Damp dry with paper towels and leave in the refrigerator for 24-36 hours uncovered.
- Remove from refrigerator at least an hour or 2 before cooking to temper to room temperature.
- Preheat oven to 350 degrees. Convection bake if possible. Season Porchetta with kosher salt and black pepper and put on a roasting rack in a roasting pan.
- Cook for approximately 2.5 hours depending on the size. Throw a few halved lemons in during the last 15 min. Not in the fat.
- You are looking for an internal temp of about 135 degrees. Let rest for at least 15- 20 minutes before slicing. Blast for 15 mins before serving at 400 to crisp up the skin if necessary.
- Remove strings. Slice and serve