Porchetta on its own is heavenly, but when you are in Italy be sure to order a porchetta panino con crusta. Watch the video to find out more.
Frequently Asked Questions
What herbs should I use for seasoning my porchetta?
Traditionally, porchetta is seasoned with a mix of rosemary, fennel seeds, and garlic, which gives it a distinct flavor. You can also experiment with other herbs like thyme or sage for a different twist. 
How do I achieve a crispy skin on my porchetta?
To get a crispy skin, ensure the skin is dry before cooking and score it lightly in a crosshatch pattern. Cook the porchetta at a high temperature initially to render the fat and crisp up the skin.
Can I use a different cut of meat for this porchetta recipe?
While the traditional cut is a whole pork belly rolled around the loin, you can use a pork shoulder or a combination of cuts, but be aware that the cooking time may vary.
