The Italian porchetta rollade is made from the belly of the pig from which bacon strips are normally cut. In order to make a roulade, the bones, cartilage and rind (skin) are removed.

Then the plate of meat is seasoned on the inside and rolled up. The roulade bakes best in the oven.

On the barbecue it is wise to place a piece of aluminum foil under the roulade. This is to prevent the dripping fat from causing flames.

We have already prepared this oven or bbq, you only have to cook the porchetta.

The Italian porchetta weighs 1.5 kilograms and comes vacuum-packed.

A recipe and preparation method can be found below.

• Preparing Porchetta