This is one of my favourites. We first made this in 2014 and the customers in our shop love it. We’ve also seen a big take up from local restaurants. The belly around the outside of the porchetta holds the moisture and the flavours from the herbs are wonderful. The porchetta is a combination of loin and belly entwined with herbs.


Loin and belly joint attached and bones removed
– You can ask us to prepare this for you
Crushed fennel seeds
Salt and pepper


  1. Pre-heat the oven to 150°C/160°C or gas mark 2-3
  2. Mix the all the dry herbs and seasoning in a bowl. The amount you’ll need will depend on the size of your porchetta
  3. Un roll the belly and loin to open the cavity
  4. Sprinkle and rub the dry herb mix all over the cavity
  5. Roll the meat back into position and tie with butchers string
  6. Season generously with salt and pepper and place in an oven dish
  7. Cook in the centre of the over for 4 hours
  8. Remove from the oven and leave to rest for up to 30 minutes in tin foil
  9. Serve hot either as a roast dinner or leave to cool and serve cool with a warm potato salad

2014-07-31T08:42:48+00:00Recipes|Comments Off on Porchetta