Porcetta Pork


- One 6-8 pound pork saddle, bones & excess fat removed
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red chili flake
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 5 garlic cloves, minced
- 1 orange, sliced thinly
- salt & pepper


Preheat oven to 425 degrees F.

Mix together spices and garlic. Excluding Salt and Pepper.

Score the belly on inside and outside. Forming a checkered pattern.

With the tip of your poke holes through the checkered making sure to go all the way through.

Season the inside of the belly and the loin with salt and pepper. Lay the orange slices along the inside of the belly. Season the inside with the seasoning mixture.

Starting at the loin end roll tightly into the belly. Tie firmly to create a cylinder.

Place Porcetta seam side down onto a sheet tray that has a wire rack. This will elevate the pork off the sheet tray.

Roast in the oven for 20 minutes at 425 degrees F. Reduce heat to 350 degrees F and continue to roast for 1- 1 .5 hours or until a thermometer reads 145.

Remove and let rest for 20 minutes. Slice into servings ½ inch thick.

Current stock: