Porchetta: Difference between revisions

| country = [[Italy]]; [[France]]

'''Porchetta''' ({{IPA-it|porˈketta|lang}}) or '''porquette''' (in [[France]]<ref>{{Cite web |title=Porquette (cochon désossé) |url=https://maisonmeheust.fr/decoupes-de-porc/376-travers-de-porc-pre-cuit.html |access-date=2024-06-24 |website=Maison Meheust |language=fr}}</ref>) is a savory, fatty, and moist boneless [[pork]] roast of [[Italian cuisine|Italian culinary tradition]] and the [[French cuisine|French]] region of [[Alpes-Maritimes]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://books.google.fr/books?id=ZvWMEAAAQBAJ&newbks=0&hl=fr&redir_esc=y |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>. The carcass is deboned and [[Rotisserie|spitted]] or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with [[garlic]], [[rosemary]], [[fennel]], or other [[Herb|herbs]], often wild. Porchetta has been selected by the [[Ministry of Agriculture, Food Sovereignty and Forests (Italy)|Italian Ministry of Agricultural, Food and Forestry Policy]] as a ''[[prodotto agroalimentare tradizionale]]'' (PAT), one of a list of traditional Italian foods held to have cultural relevance.

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