Porchetta abruzzese

Porchetta abruzzese is a traditional dish from the Abruzzo region in Italy. It is a succulent and flavorful roasted pork dish that is popular throughout the region. The dish can be found in various towns and communes of Abruzzo, including Teramo, Pescara, and L’Aquila.

The history of porchetta abruzzese dates back centuries, with its origins believed to be in ancient Rome. It was traditionally prepared during festive occasions and celebrations. The dish gained popularity in Abruzzo due to the region’s rich agricultural heritage and abundance of high-quality pork.

To make porchetta abruzzese, a whole pig is deboned and seasoned with a mixture of herbs and spices, such as rosemary, garlic, fennel seeds, and salt. The seasoned pork is then rolled and tied, creating a cylindrical shape. It is slow-roasted for several hours until the skin becomes crispy and the meat is tender and juicy.

Porchetta abruzzese has received the prestigious PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products that are produced using traditional methods and ingredients. This recognition ensures the authenticity and quality of porchetta abruzzese.

One popular recipe for porchetta abruzzese includes marinating the pork in a mixture of garlic, rosemary, fennel seeds, salt, and pepper overnight. The next day, the pork is rolled and tied, then roasted in a hot oven until the skin is crispy and the meat is cooked through. Another variation of the recipe includes stuffing the pork with a mixture of breadcrumbs, garlic, parsley, and cheese before roasting.

Sources:
1. “Porchetta abruzzese” – www.abruzzoturismo.it
2. “Porchetta abruzzese: la ricetta originale” – www.gustissimo.it