It is obtained by processing the central part of the pork half-carcass that is boned and flavoured with natural aromas, spices and wild fennel.
An old-fashioned recipe to give porchetta a unique and balanced flavour.
Porchetta marchigiana
Our Roasts
Gluten-free
Lactose-free
No added polyphosphates
Handcrafted
Wood smoked
Slow steaming
Cod. 40101100
Kg. 4 weight
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Tradition
The History of Our Region's Ancient Culinary Art
Cured meat is a traditional part of our region’s peasant history. Up to the early 1970s, Le Marche still had a strong penchant for domestic pig farming, as pork meat and, most importantly, fatty parts granted access to food over the whole year. The tradition of winter salting at home was maintained until the early 2000s and, even today, many enthusiasts try their hand at making sausages, loins, hams and cooked meats such as porchetta (Italian roast pork) and coppa di testa (head cheese).
Cotteria Magrì has leveraged this legacy of aromas and flavours to bring it into its cooked and roasted products