"Victor Sack" > ha scritto nel messaggio >>
Porchetta is made with the whole, ideally suckling, boned pig
> and it is not smoked but roasted on a spit over charcoal or in the oven.
> <http://www.lifeinitaly.com/food/porchetta.asp>.
>
> Victor

The only time I ever had it as a suckling pig was in Puglia at an upscale
restaurant. I did not like it. I love our local version with the fennel
pollen-- although I don't really like fennel. We each have our favorite
truck at market. The last time I gave another truck a chance the jerk gave
me huge chunks of salt and heads of garlic. Back to the Umbertide guy.