For this Umbrian porchetta, pigs of about one year are chosen which, after washing and deboning, are filled with seasoning: salt, pepper, garlic, natural flavourings, liver and handfuls of rosemary. Once stuffed with flavours, the porchetta is tied tightly with string and placed in the oven.
The cooking, constantly checked to check the progressive browning, lasts from two to five hours, depending on the size of the animal. A must at village fairs and festivals, it is ideal as a filling for sandwiches and accompanied by quality red wines.
|| about 500 gr (slice of porchetta)
|| Battilani Flavors
| Expiration date
|| 30 days of vacuum packaging
|| store at a temperature not exceeding 4°C |
|| vacuum packed, after cooking and blast chilling
|| Pork, salt, natural flavourings, pepper and spices.