Porchetta is part of the Umbrian tradition, made by people that are specialised in the preparation of pork meat, which is commonly served at special events (neighbourhood markets, country festivals, etc.). Porchetta is sold by a porchettaro, usually from a stand. It is believed that it was invented by the monks of the Holy Convent of Assisi who needed large quantities of meat and had an abundance of wood and wild pigs that grazed in the surrounding forests. In fact, the Porchetta tradition is most deeply rooted in the village of Costano near Assisi. While the pork must be properly weighed, the key to a sumptuous pork roast is its oven roasting which creates a crispy outer skin and a thoroughly cooked inside.
Description
Whole roasted pig, including the head, deboned, seasoned, with a golden crust and tied up with twine.
Production area
Region of Umbria.
