A culinary top product. The porchetta roulade is made from the belly of the pig from which the bacon is 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 porchetta weighs 1.5 kilos and is supplied vacuum. A recipe and preparation method can be found below.