Easter Wild Garlic Porchetta prime and a few black peppercorns

and a few black peppercorns

Either roasted in a pan and then finished in the oven

is a true classic

and a fantastic cut to eat at this time of year if we’re to maintain carcass balance

Carnitas & More

Easter Wild Garlic Porchetta prime and a few black peppercornsA Seasonal Twist on a Roman Classic Easter is here, and with it some welcome spring sunshine the perfect excuse to mark the occasion with a seasonal take on our much loved porchetta. A classic of Italian cuisine, especially in Rome, porchetta is pure celebration: a boned out pork middle, generously stuffed, and slow roasted until the skin turns dark and blistered. Its a centrepiece worthy of any festive table rich, impressive, and utterly delicious.