Porchetta, also sometimes spelled ‘porketta’ in American English, is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The pig is cleaned, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.
Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome, Castelli Romano region) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. It’s a common street food in Rome and Lazio.. It is also eaten as a meat dish in many households or as part of a picnic.
One of my favorite foods in Italy!! Flavor, savory…..all you need is a crusty loaf of bread, a bottle of wine & you’re all set!!