Found it at the grocery store today. I thought it would be nice to
do a roast that I could just "put it in the oven" Nicely seasoned, but
the big surprise was that it was wrapped totally in pork rind. A nice,
tender roast, with butter and herb mashed, and fresh steamed broccoli.
Not a bad price, either. 7.46 Cdn money and with the two of us it will
make another full meal and enough left for sandwiches on Sunday.....Has
anyone every seen these roasts? .....Sharon

biig wrote:
> Found it at the grocery store today. I thought it would be nice to
> do a roast that I could just "put it in the oven" Nicely seasoned,
but
> the big surprise was that it was wrapped totally in pork rind. A
nice,
> tender roast, with butter and herb mashed, and fresh steamed
broccoli.
> Not a bad price, either. 7.46 Cdn money and with the two of us it
will
> make another full meal and enough left for sandwiches on
Sunday.....Has
> anyone every seen these roasts? .....Sharon

I've bought porchetta at butcher shops in Tuscany, it's sort of a
spiced pork loin, from memory. Very tender, juicy and full of flavour.
Does that sound like the Canadian porchetta? I roast it in a generous
splash of oilve oil, which takes on the flavour of the pork. Oil is
then served separately, to be soaked up in chunks of fresh local bread.

James

That sounds like it. It was very tender and juicy. A little more
spice than I like ( I have IBS) but a nice change from the
usual....Sharon

wrote:
>
> biig wrote:
> > Found it at the grocery store today. I thought it would be nice to
> > do a roast that I could just "put it in the oven" Nicely seasoned,
> but
> > the big surprise was that it was wrapped totally in pork rind. A
> nice,
> > tender roast, with butter and herb mashed, and fresh steamed
> broccoli.
> > Not a bad price, either. 7.46 Cdn money and with the two of us it
> will
> > make another full meal and enough left for sandwiches on
> Sunday.....Has
> > anyone every seen these roasts? .....Sharon
>
> I've bought porchetta at butcher shops in Tuscany, it's sort of a
> spiced pork loin, from memory. Very tender, juicy and full of flavour.
> Does that sound like the Canadian porchetta? I roast it in a generous
> splash of oilve oil, which takes on the flavour of the pork. Oil is
> then served separately, to be soaked up in chunks of fresh local bread.
>
> James