{"product_id":"raw-porchetta","title":"Raw Porchetta","description":"\u003cp\u003eWe make our Porchetta from fresh pork rib bellies, deboned and rolled around a boneless center cut pork loin, then tied by hand. This replicates the Italian style of a whole rolled pig, without the waste or uneven texture you might find in a more traditional porchetta. We season it with our \u003ca href=\"\/products\/ceriello-salt-magic\"\u003eSalt Magic\u003c\/a\u003e and brine it with apple cider vinegar.\u003c\/p\u003e\n\u003cp\u003eSold raw. Average weight approx. 7-8 lb. Weights are approximate.\u003c\/p\u003e\n\u003ch3\u003eBefore You Cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor the crispiest skin, unwrap the porchetta and leave it uncovered on a rack in the refrigerator for 1-2 days. The drier the skin, the better the crackling.\u003c\/li\u003e\n\u003cli\u003ePat the skin completely dry before it goes in the oven.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer. Cook until the center reaches at least 145°F. Times below are a guide only, since ovens vary.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod 1: Roast\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTake the porchetta out of the refrigerator 1-2 hours before cooking. Preheat the oven to 400°F.\u003c\/li\u003e\n\u003cli\u003eSet the porchetta on a rack in a roasting pan on the middle shelf. Roast for 30 minutes, turning the pan a quarter turn every 10 minutes, until the skin is golden all over.\u003c\/li\u003e\n\u003cli\u003eLower the oven to 325°F and roast about 2½ to 3½ hours more, until the center reaches 145°F.\u003c\/li\u003e\n\u003cli\u003eRest at least 20 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eMethod 2: Slow Cook\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 265°F. Just before cooking, rub the skin with a little olive oil and a sprinkle of salt.\u003c\/li\u003e\n\u003cli\u003eSet the porchetta on a rack over a tray on the middle shelf. Slow roast about 4 to 5 hours without opening the oven, until the center reaches 145°F and the meat is tender. The skin will still be soft at this point.\u003c\/li\u003e\n\u003cli\u003eTake the porchetta out and raise the oven to 475°F. Drizzle the skin with a little more oil.\u003c\/li\u003e\n\u003cli\u003eReturn it to the oven for 30-40 minutes, rotating the tray halfway, until the skin puffs and crackles. Watch it closely.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cp\u003eSnip and remove the ties, then slice with a serrated knife. Break the crackling into pieces to serve with each slice.\u003c\/p\u003e","brand":"Ceriello Fine Foods","offers":[{"title":"One Porchetta (Approx. 7-8 lb)","offer_id":67891913523283,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1035\/4561\/files\/Ceriello_Raw_Porchetta.jpg?v=1792779494","url":"https:\/\/ceriellofinefoods.com\/products\/raw-porchetta","provider":"Ceriello Fine Foods","version":"1.0","type":"link"}