Porchetta Umbra

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed, and washed.

The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard, and crunchy. The Umbrian version is stuffed with the pig’s chopped entrails mixed with lard, garlic, salt, pepper, and wild fennel.

The meat is then rolled, spitted, and roasted in a wood oven. Thinly sliced and served between slices of homemade bread, porchetta is one of the richest, most delicious foods you can try in Umbria, available both as a quick treat bought from food-trucks at markets or fairs, or served as a rich second course in local restaurants.