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.
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
Baking at 220-240 ° C for 6-8 hours
Cooling to room temperature leaving the drain pork on a grill
04/10/2008 – Paolo Boni