Servings: 16 to 20
Traditionally, porchetta is made with a whole saddle of pork with the belly meat still attached, which weighs forty or fifty pounds. For this version, an adaptation of Eataly’s, you buy the same meat—the loin and the belly—separately, and then wrap them together to make a much smaller roast. This recipe makes two roasts. Porchetta makes great sandwiches so leftovers are a good thing.
This recipe is excerpted from Meat.
In order to have the belly wrap around the loin, you need to be sure your butcher cuts the loin and the belly to exactly 8 inches. You will roll and tie the two together after you’ve seasoned them, but they need to fit together.
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