Are you ready to try something new this year? Consider roasting a delicious porchetta for Easter that your whole family will love! Dating back to ancient Roman times, Porchetta has been a centerpiece of festive gatherings and special occasions. Originating in central Italy, particularly in the regions of Lazio and Umbria, this savory roast is renowned for its succulent, herb-infused pork belly and crispy crackling skin.
Traditionally, Porchetta was prepared by deboning a whole pig, seasoning it with aromatic herbs like rosemary, garlic, fennel, and wild fennel pollen, and then rolling and roasting it slowly over a wood-fired spit. This labor-intensive process was a testament to the culinary prowess of Italian artisans, who transformed humble ingredients into a gastronomic masterpiece.
Over time, Porchetta evolved from a rustic street food enjoyed at local markets and festivals to a beloved centerpiece of Italian holiday feasts, including Easter. Its popularity spread beyond Italy’s borders, captivating palates worldwide with its rich flavors and irresistible aroma.
At The Butcher Shop, we honor this rich heritage by offering our customers a convenient way to enjoy authentic Porchetta without the hassle of preparation. Our pre-seasoned Porchetta is expertly crafted using premium-quality pork belly, hand-selected herbs, and traditional Italian seasonings, ensuring a memorable dining experience for you and your loved ones this Easter. Just look how easy it is to make Porchetta for your family’s celebration:
What you need to make Porchetta for Easter:
- 2 1/2 lb TBS pre-seasoned Porchetta roast
- olive oil
Vinegar sauce:
- 1/2 anchovy fillet
- 1 teaspoon red pepper flakes
- 1/4 cup white wine vinegar
- 1/4 cup chopped Italian parsley
Directions:
- Preheat your oven to 450°F.
- Lightly oil the inside of a deep baking dish. Place the roast into the dish and rub the meat with more olive oil.
- Bake the roast until the outside is seared (about 15 minutes.)
- Reduce the oven temperature to 250°F and continue roasting until the meat’s center reaches 145°F using a meat thermometer (about 1 hour).
- Remove the roast from the oven and cover it loosely with foil. Allow the meat to rest for about 10 minutes.
- Make the vinegar sauce. Mash the anchovy fillet in a small bowl and add the wine vinegar and seasonings. Stir to combine.
- Slice thinly and serve with vinegar sauce drizzled over it.
Pre-order your Easter favorites from The Butcher Shop today.
If this recipe for Porchetta for Easter makes your mouth water, or if you are planning to cook a more traditional ham or leg of lamb, we have all the best selections available at The Butcher Shop. Visit our website to see our pre-order checklist, and then give us a call to reserve your main dish ingredients today. Our locally raised meats and fresh seafood will help ensure your holiday celebration is a success!