Photo by Richmond TalbotThis tender, highly-seasoned Italian roast pork is very popular in Milford, Massachusetts, where I went to high school, and in a few other locations in North America. It seems to be Neapolitan in origin, or at least southern Italian.

As you can see in Richmond's photo, the meat is carved into chunks. It is too tender to slice thinly.

Barbecue fans should pay special attention to this seasoned and slow-roasted pork dish.

Porchetta was the star attraction at John's Neapolitan Birthday Feast - there is a good menu to accompany a porchetta at that link.

My brother Bill wrote up an excellent little treatise on Porchetta; it is attached below. If you make a porchetta, or if you have experience with or knowledge of this succulent ambrosia of the Italian gods, do post your thoughts below.


Thanks, John for the nod in your most enlightening blog.  There has been at least some evolution to my Porchetta procedure in the last few years, since I scribbled down my notes.  The most significant is the addition of Papaya nectar to my brine.  At one time, hard to come by, papaya nectar is now available in the international section of many supermarkets.  I have found no other agent so efficient at tenderizing meat.  The "papain" enzyme is uniquely suited to breaking down connective tissue and collagens in pork-butt.  I use it also for barbequed pork-butt and roasting turkey.  - Brother Bill

Thanks Bill for your great

Thanks Bill for your great information re: the Porchetta. Very interesting about the Papaya nectar and I will definitely try your recipe in the near future.