Experience tasty, regeneratively farmed heritage breed pork. An absolute crowd pleaser; this boned and rolled belly is seasoned with local garlic, citrus from our farm, crushed herbs and Olssons sea salt.
The cooking time for your porchetta will vary depending on its size, but it should take around two hours, give or take 10 minutes. Your porchetta is pre-scored for convenience.
Remove the porchetta from its packaging, pat it dry with paper towels, and place it on a plate lined with a paper towel. Refrigerate it, preferably overnight. This helps the skin dry out, which is key for achieving crispy crackling.
About an hour before cooking, take the porchetta out of the fridge to bring it to room temperature.
Preheat your oven to 220°C (fan-forced) or prepare your charcoal barbecue to the highest heat. Place the porchetta on a trivet (or cake rack) inside a roasting tray, with a small amount of water at the bottom to prevent burning before the pork starts releasing fat.
Place the porchetta in the oven or barbecue (with the lid on) for about 15 minutes, or until the skin begins to bubble and blister slightly.
After 15 minutes, reduce the oven temperature to 160°C (fan-forced) or allow the barbecue heat to decrease (without adding more fuel). As the porchetta begins to render, lightly sprinkle salt over the skin, which will adhere to the fat.
Check the porchetta after about 1 hour and 40 minutes to monitor its progress. Be careful not to overcook it!
If the skin is fully blistered after the initial 15-minute hot blast, you might need to give it another brief high-heat boost at the end to ensure crispy crackling. Make sure to do this before the porchetta is fully cooked to avoid overcooking.
The porchetta is ready when the skin is golden and crispy, and the center is slightly pink. Use a thermometer to check the internal temperature; it should read around 68°C. Keep in mind that the temperature will rise slightly as it rests.
Let the porchetta rest for at least 10 minutes before serving. The pre-scored skin will have opened up along the score lines.
Porchetta is delicious both hot and at room temperature, making it perfect for any occasion!
DELIVERY/PICKUP INFO
Delivering our hams will be a little tricky due to courier shutdowns over the Christmas period, however pickup can be arranged on the following dates.
-Pickup from Carriageworks Markets on 14/12 or 21/12
-Pickup from Gosford Market on 15/12 or 22/12
-Pickup from the farm in Wyong Creek between 12/12 - and 23/12
Note: Our Christmas hams do contain a small amount of nitrate from celery extract for food safety purposes over the Christmas period.
