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PORCHETTA DI ARICCIA

   

 

 


porchetta di Ariccia

Porchetta di Ariccia

Ariccia roasted piglet

 

   Region

 

Ariccia, Lazio

 

   Description

 

Produced in the territory of Ariccia, using the whole carcass of a pig of about 6-7 months, including the head bone, but which are usually left to the ribs and vertebrae, seasoned with herbs and spices and baked in the oven instead Wood

It has the characteristic morphology of the pig, roughly cylindrical, with dark outer crust and crisp, tied with string.

It is traditionally served sliced in large slices with homemade bread.


INGREDIENTS
Pig whole
Salt
Pepper
Fennel
Garlic
Other spices and herbs to taste


STAGES OF PROCESS
Boning of the carcass
Add salt, pepper, fennel and garlic
Stop in contact with the aromas for 6-7 hours
Impalatura
Binding twine
Baking at 220-240 ┬░ C for 6-8 hours
Cooling to room temperature leaving the drain pork on a grill
Slicing
AUTHOR
04/10/2008 - Paolo Boni


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Italian Salami - Italian charcuterie