Anybody out of Italy knows this wonderful dish? I have half a pound of it
here on my desk as I type, and it's aroma is filling the air in the room.
It's based on a whole de-boned de-limbed pig which gets flavoured with herbs
and spices and then tied up as a big roast with the head at one end. It
requires a very big oven to cook it, many times I ate porchetta roasted in
the oven of a bakery or a pizzeria.
Based on the place it comes fromm, it can contain more or less herbs, the
same applies to the spicyness. Usually, the more you move south and the more
it is spiced and herbed. In Emilia Romagna (Parma and Bologna region) we use
much less herbs than what they use south of the Apennines (Tuscany,
Marche...). It is a tipically winter-ish course, but in summer it becomes a
very tasty street-food when put in a sandwich.

A picture tells more than 1000 words, so here we go.
Preparing the pig:
http://www.sagradellaporchettadicost...porchetta2.jpg
Cooking:
http://www.doglie.it/file%20manifest...etta%20730.jpg
Oiling / curing a porchetta after it is cooked:
http://www.sagradellaporchettadicost...porchetta1.jpg
2 Porchette (plural) in a stand:
http://www.sagradellaporchettadicost...oto/file11.jpg
A nice way to serve it, as a street-food (typical of central Italy):
http://i4.photobucket.com/albums/y12.../porchetta.jpg

There sure must be something like that in almost any pork-eating place, so:
how is porchetta in the place where you live?

BTW - the name "porchetta" is used for other animals, also, but only when
they get cooked whole (obviously de-boned). When the animal isn't a pig, the
name always contains the animal's name, as in "coniglio in porchetta" (roast
rabbit in porchetta-style). If you read only "porchetta", then it has to be
made from a pig.
--
Vilco
Think pink, drink rose'

I spent a month in Italy earlier this year and I swear, they've got
more words for pork than Eskimos have for snow. There's cotto and
crudo and caudo and pancetta and porchetta and prosciutto, all of it
glorious and inexpensive. (Add in the pastry shops and the "liquor
stores" that'll fill your old Aquafina bottles with homemade wine for a
buck or two and you've pretty much got a picnicker's paradise.)

"Bailey Legull" > wrote in
oups.com:

> I spent a month in Italy earlier this year and I swear, they've got
> more words for pork than Eskimos have for snow. There's cotto and
> crudo and caudo and pancetta and porchetta and prosciutto, all of it
> glorious and inexpensive. (Add in the pastry shops and the "liquor
> stores" that'll fill your old Aquafina bottles with homemade wine for
a
> buck or two and you've pretty much got a picnicker's paradise.)
>
>


Opps, sorry.


I quickly read the last sentence and thought it said "you've pretty much
got a ****heads paradise"


My bad.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

In article >,
"Vilco" > wrote:

> There sure must be something like that in almost any pork-eating place, so:
> how is porchetta in the place where you live?

Porketta is popular around here, too. I can buy it in the supermarket.
--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

"Vilco" > ha scritto nel messaggio
...
> Anybody out of Italy knows this wonderful dish? I have half a pound of it
> here on my desk as I type, and it's aroma is filling the air in the room.
> It's based on a whole de-boned de-limbed pig which gets flavoured with
> herbs and spices and then tied up as a big roast with the head at one end.
> It requires a very big oven to cook it, many times I ate porchetta roasted
> in the oven of a bakery or a pizzeria.
> Based on the place it comes fromm, it can contain more or less herbs, the
> same applies to the spicyness. Usually, the more you move south and the
> more it is spiced and herbed. In Emilia Romagna (Parma and Bologna region)
> we use much less herbs than what they use south of the Apennines (Tuscany,
> Marche...). It is a tipically winter-ish course, but in summer it becomes
> a very tasty street-food when put in a sandwich.
>
> A picture tells more than 1000 words, so here we go.
> Preparing the pig:
> http://www.sagradellaporchettadicost...porchetta2.jpg
> Cooking:
> http://www.doglie.it/file%20manifest...etta%20730.jpg
> Oiling / curing a porchetta after it is cooked:
> http://www.sagradellaporchettadicost...porchetta1.jpg
> 2 Porchette (plural) in a stand:
> http://www.sagradellaporchettadicost...oto/file11.jpg
> A nice way to serve it, as a street-food (typical of central Italy):
> http://i4.photobucket.com/albums/y12.../porchetta.jpg
>
> There sure must be something like that in almost any pork-eating place,
> so: how is porchetta in the place where you live?
>
> BTW - the name "porchetta" is used for other animals, also, but only when
> they get cooked whole (obviously de-boned). When the animal isn't a pig,
> the name always contains the animal's name, as in "coniglio in porchetta"
> (roast rabbit in porchetta-style). If you read only "porchetta", then it
> has to be made from a pig.
> --
> Vilco
> Think pink, drink rose'
>

Yes Vilco , but the best Porchetta comes from my country, near Rome, Ariccia


--
Cheers
Pandora

"Bailey Legull" > ha scritto nel messaggio
oups.com...
>I spent a month in Italy earlier this year and I swear, they've got
> more words for pork than Eskimos have for snow. There's cotto and
> crudo and caudo and pancetta and porchetta and prosciutto, all of it
> glorious and inexpensive. (Add in the pastry shops and the "liquor
> stores" that'll fill your old Aquafina bottles with homemade wine for a
> buck or two and you've pretty much got a picnicker's paradise.)
>

What is "caudo"?

--
Cheers
Pandora

"PeterL" > ha scritto nel messaggio
...
> "Bailey Legull" > wrote in
> oups.com:
>
>> I spent a month in Italy earlier this year and I swear, they've got
>> more words for pork than Eskimos have for snow. There's cotto and
>> crudo and caudo and pancetta and porchetta and prosciutto, all of it
>> glorious and inexpensive. (Add in the pastry shops and the "liquor
>> stores" that'll fill your old Aquafina bottles with homemade wine for
> a
>> buck or two and you've pretty much got a picnicker's paradise.)
>>
>>
>
>
> Opps, sorry.
>
>
> I quickly read the last sentence and thought it said "you've pretty much
> got a ****heads paradise"

Like your house?

--
Cheers
Pandora

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Vilco" > wrote:
>
>> There sure must be something like that in almost any pork-eating place,
>> so:
>> how is porchetta in the place where you live?
>
> Porketta is popular around here, too. I can buy it in the supermarket.

Ohhh! Could you send a pic of american porchetta?
Just curious ....DD

--
Cheers
Pandora

"Vilco" > wrote in message
...
> Anybody out of Italy knows this wonderful dish? I have half a pound of it
> here on my desk as I type, and it's aroma is filling the air in the room.
> It's based on a whole de-boned de-limbed pig which gets flavoured with
herbs
> and spices and then tied up as a big roast with the head at one end. It
> requires a very big oven to cook it, many times I ate porchetta roasted in
> the oven of a bakery or a pizzeria.
> Based on the place it comes fromm, it can contain more or less herbs, the
> same applies to the spicyness. Usually, the more you move south and the
more
> it is spiced and herbed. In Emilia Romagna (Parma and Bologna region) we
use
> much less herbs than what they use south of the Apennines (Tuscany,
> Marche...). It is a tipically winter-ish course, but in summer it becomes
a
> very tasty street-food when put in a sandwich.
>
> A picture tells more than 1000 words, so here we go.
> Preparing the pig:
> http://www.sagradellaporchettadicost...porchetta2.jpg
> Cooking:
> http://www.doglie.it/file%20manifest...etta%20730.jpg
> Oiling / curing a porchetta after it is cooked:
> http://www.sagradellaporchettadicost...porchetta1.jpg
> 2 Porchette (plural) in a stand:
> http://www.sagradellaporchettadicost...oto/file11.jpg
> A nice way to serve it, as a street-food (typical of central Italy):
> http://i4.photobucket.com/albums/y12.../porchetta.jpg
>
> There sure must be something like that in almost any pork-eating place,
so:
> how is porchetta in the place where you live?
>
> BTW - the name "porchetta" is used for other animals, also, but only when
> they get cooked whole (obviously de-boned). When the animal isn't a pig,
the
> name always contains the animal's name, as in "coniglio in porchetta"
(roast
> rabbit in porchetta-style). If you read only "porchetta", then it has to
be
> made from a pig.
> --
> Vilco
> Think pink, drink rose'
>
>
http://espositosporchetta.com
Espositio's meat market, in South Philly (South Philadelphia) has these to
go. When we lived in Philly we knew the guys who used to deliver these
wonders.
-ginny

Pandora wrote:

> What is "caudo"?

Well, I *thought* it was a pork product, but Googling it turns up
mostly references to surgical websites and human anatomy.

Honestly, it doesn't matter. Give me a glass of prosecco and I don't
care what's in the sandwich.

In article >,
"Pandora" > wrote:
> Ohhh! Could you send a pic of american porchetta?
> Just curious ....DD

http://tinyurl.com/jpgn2

--
-Barb
<http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
Estate
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Pandora" > wrote:
>> Ohhh! Could you send a pic of american porchetta?
>> Just curious ....DD
>
> http://tinyurl.com/jpgn2
>
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-19-2006, Visit to our Country
> Estate
> "If it's not worth doing to excess, it's not worth doing at all."

Similar, very similar. Now I would like a big sandwich with porketta gnam
gnam

--
Cheers
Pandora

Vilco > wrote:

> There sure must be something like that in almost any pork-eating place, so:
> how is porchetta in the place where you live?

Yes, roast suckling pig is known most everywhere, but is not exactly an
everyday dish, except perhaps in China. Also, it is rarely deboned
before cooking. Here in Germany, it is Spanferkel and can be purchased
or ordered from some butcher shops. It is also very popular in Russia,
where it is a holiday-type dish. Here is, for example, a Russian recipe
(in Russian) for roasted suckling pig stuffed with buckwheat groats,
with step-by-step illustrated instructions:
<http://www.cooking-book.ru/recepts/sbs/porosenok.shtml>.

Victor

"Pandora" > wrote in news:e9qvll$p8q$1
@area.cu.mi.it:

>
> "PeterL" > ha scritto nel messaggio
> ...
>> "Bailey Legull" > wrote in
>> oups.com:
>>
>>> I spent a month in Italy earlier this year and I swear, they've got
>>> more words for pork than Eskimos have for snow. There's cotto and
>>> crudo and caudo and pancetta and porchetta and prosciutto, all of it
>>> glorious and inexpensive. (Add in the pastry shops and the "liquor
>>> stores" that'll fill your old Aquafina bottles with homemade wine
for
>> a
>>> buck or two and you've pretty much got a picnicker's paradise.)
>>>
>>>
>>
>>
>> Opps, sorry.
>>
>>
>> I quickly read the last sentence and thought it said "you've pretty
much
>> got a ****heads paradise"
>
> Like your house?
>


Get out of the wrong side of the bed, did we?



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

In article >,
"Vilco" > wrote:

> Anybody out of Italy knows this wonderful dish? I have half a pound of it
> here on my desk as I type, and it's aroma is filling the air in the room.
> It's based on a whole de-boned de-limbed pig which gets flavoured with herbs
> and spices and then tied up as a big roast with the head at one end. It
> requires a very big oven to cook it, many times I ate porchetta roasted in
> the oven of a bakery or a pizzeria.
> Based on the place it comes fromm, it can contain more or less herbs, the
> same applies to the spicyness. Usually, the more you move south and the more
> it is spiced and herbed. In Emilia Romagna (Parma and Bologna region) we use
> much less herbs than what they use south of the Apennines (Tuscany,
> Marche...). It is a tipically winter-ish course, but in summer it becomes a
> very tasty street-food when put in a sandwich.


It can be found here in the US in Italian neighborhood stores in various
cities. It is also made by at least one of the major US pork packers
(Hormel if I remember correctly). This is a small (750g) boneless cut
from the shoulder of the pig. It is flavored by a brining process with
garlic, pepper and fennel being the most noticeable flavors.

D.M.

"Bailey Legull" > wrote in message
oups.com...
> Pandora wrote:
>
>> What is "caudo"?
>
> Well, I *thought* it was a pork product, but Googling it turns up
> mostly references to surgical websites and human anatomy.
>
> Honestly, it doesn't matter. Give me a glass of prosecco and I don't
> care what's in the sandwich.
>

Just a guess, but I think Pandora meant cotto.


There is prosciutto crudo and prosciutto cotto Crudo (raw) is the uncooked
dry cu red ham, while the cotto (cooked) is closer to the cured hams in the
US. Sandwiches and pizza are readily available in most any bar, or food
shop in Italy and the Autogrill, of course.
--
Ed
http://pages.cthome.net/edhome/

"Vilco" > wrote in message
...
> Anybody out of Italy knows this wonderful dish?

> Based on the place it comes fromm, it can contain more or less herbs, the
> same applies to the spicyness. Usually, the more you move south and the
> more it is spiced and herbed. In Emilia Romagna (Parma and Bologna region)
> we use much less herbs than what they use south of the Apennines (Tuscany,
> Marche...). It is a tipically winter-ish course, but in summer it becomes
> a very tasty street-food when put in a sandwich.

Vilco, I'm coming to your house next spring to enjoy some. Thanks for
posting the photos. Actually, we've not decided yet if we are going north
or south this time but Emilia Romagna is on my list again.

"Edwin Pawlowski" > wrote in message
.com...
>
> "Bailey Legull" > wrote in message
> oups.com...
>> Pandora wrote:
>>
>>> What is "caudo"?
>>
>> Well, I *thought* it was a pork product, but Googling it turns up
>> mostly references to surgical websites and human anatomy.
>>
>> Honestly, it doesn't matter. Give me a glass of prosecco and I don't
>> care what's in the sandwich.
>>
>
> Just a guess, but I think Pandora meant cotto.

Oops, Bailey, not Pandora

On 21 Jul 2006 15:21:16 GMT, PeterL > wrote in
>:

> "Bailey Legull" > wrote in
> oups.com:
>
>> I spent a month in Italy earlier this year and I swear, they've got
>> more words for pork than Eskimos have for snow. There's cotto and
>> crudo and caudo and pancetta and porchetta and prosciutto, all of it
>> glorious and inexpensive. (Add in the pastry shops and the "liquor
>> stores" that'll fill your old Aquafina bottles with homemade wine for
> a
>> buck or two and you've pretty much got a picnicker's paradise.)
>>
>
> Opps, sorry.
>
> I quickly read the last sentence and thought it said "you've pretty much
> got a ****heads paradise"
>
> My bad.

As Maxwell Smart would say, "NOT necessarily, Chief!"

--
Die dulci fruere,
Nicolaas.



.... Wisdom shared is wisdom multiplied.

"Edwin Pawlowski" > ha scritto nel messaggio
y.com...
>
> "Edwin Pawlowski" > wrote in message
> .com...
>>
>> "Bailey Legull" > wrote in message
>> oups.com...
>>> Pandora wrote:
>>>
>>>> What is "caudo"?
>>>
>>> Well, I *thought* it was a pork product, but Googling it turns up
>>> mostly references to surgical websites and human anatomy.
>>>
>>> Honestly, it doesn't matter. Give me a glass of prosecco and I don't
>>> care what's in the sandwich.
>>>
>>
>> Just a guess, but I think Pandora meant cotto.
>
> Oops, Bailey, not Pandora
>

Ah!| Ok! I didn't understand the word "caudo". "Caudo", in Piedmontese
slang, means "caldo" =hot , like Bagna Cauda (the famous piedmontese dish !
Pandora