Porchetta

As I mentioned in the last update, we recently got some suckling pigs from Polka Dot Pastures.  One pig was destined to become pierogi's, the other, porchetta.  The pierogi's are not on the menu yet, so we will save them for another post.  Today, we will share with you the magic of porchetta!

the tied hog

Many times we are asked, "what is your favorite cut of pork?"  The answer is easy, "all of them."  Those crafty Italians realized long ago that if you simply remove the bones from the pig, roll the whole thing up and roast it, no matter what your favorite cut everyone will be happy.

To start Chef Kelly removed the bones from the entire animal.  I took the head and added the cheeks and jowels to the pierogi's.  The tougher muscles were tenderized just a bit.  From here, the pig was seasoned with salt, pepper, and some ground spices.

Kelly then rolled and tied the seasoned pork.  After cooking it slow and low in our conventional ovens, we finished the porchetta in our wood fire oven in order to get a nice hard crust on the outside (and to melt some of that fat).

 after wood fire oven

see the little belly!

 Finally, after a nice long rest (remember, always, always rest your meats!) we cut into the beast and it was glorious!  As you can see from the picture, all of your favorite pig parts are there for your enjoyment!

On the menu we are serving it with a mustard reduction, chantrelle mushrooms, brussels sprouts, neuske's bacon, and an arugula pickled carrot salad.  Chef Amanda even made some soft pretzels to go with it!  Come on in and get some while it's still available!

Polka Dot Pasture Suckling Pig Porchetta