Original artisanal Porchetta from Città di Castello since 1522
Famous since Roman times for pig breeding, one of the characteristic dishes of Umbrian cuisine for well over 500 years. A first fruit of the Italian culinary tradition, which gives the palate an inimitable explosion of flavors and taste.
PREPARATION AND RECIPE
The original preparation par excellence of porchetta: a female pig is taken (hence the name porchetta), it is boned and seasoned by stuffing the inside with salt, pepper and fennel. Hand massaged for 40 minutes respecting the excellent raw materials, left to rest for 13 hours at a controlled temperature and the right humidity. Product without garlic, gluten and preservatives.
It is then cooked for a time that goes beyond 7 hours at a temperature of around 220 degrees: every hour the porchetta is taken out of the oven, a procedure that gives it the typical golden and crunchy crust.
From a nutritional point of view, porchetta is a very energetic and calorie-rich food. This is mainly due to the presence of fats and proteins in a highly digestible composition.