THE CLASSIC PARTY PLEASER!
Roast in the oven, on the bbq or on a mini-spit.
Boned, rolled loin and belly lined with crushed fennel, orange zest, organic NSW garlic, fresh thyme and sage, salt, pepper and a hint of chilli.
Choose the size you need for the number of people you're feeding - allow approximately 350 gm per person uncooked. Your fresh porchetta will be cut to order and will be as close as possible to the size ordered.
Available:
1.5kg = approx $95
2.5kg = approx $156
3.5kg = approx $214
4.5kg = approx $269
***The price listed is for your deposit only. Once the deposit is paid and we have your product in store we will contact you with the exact weight, confirm the final price and organise payment for the remaining balance (or refund the balance if required).
Porchetta will be ready to pick up between Fri Dec 20- Tues Dec 24.
*All Christmas meats are click and collect only.
Cooking instructions
Depending on the size, your porchetta will take about two hours to cook, plus or minus 10 minutes. Your porchetta is pre-scored.
Take the porchetta out of the packaging, pat dry and put it on a plate lined with a paper towel in the fridge - preferably overnight. This helps the skin dry out so you get great crackling. Remove from fridge at least an hour before cooking so the meat is at ambient temperature when you start. Preheat your oven to 220 (fan forced) or get your charcoal barbecue as hot as possible. Put the porchetta on a trivet (or cake rack) in a baking tray with a tiny bit of water in the bottom of the tray to stop it scorching until the pork starts rendering. Place in the hot oven or barbecue (with lid on) for about 15 minutes or until the skin starts to blister a little. Turn the oven down to 160 (fan forced) or let the heat decline in the barbecue - don't add any more fuel. As the porchetta begins to render, sprinkle the skin with salt - it will stick to the fat.
Check it at about an hour and 40 minutes to see how it's going. It's important not to over cook it!
Sometimes the porchetta will be fully blistered after the first 15 minute hot blitz. If this happens you might need to give it another hot blast at the end to crisp up the skin for crackling - make sure you do this before the porchetta is fully cooked so you don't end up over-cooking it.
When it's ready, the skin will be golden and the centre should still be tinged pink - a thermometer inside should read about 68 degrees. Note that the temperature will continue to rise after you take it off the heat.
Allow it to rest for at least 10 minutes. Your porchetta is pre-scored and it will have opened up along the score lines.
Porchetta is just as good served at room temperature as it is piping hot. In fact, it's good anytime, anywhere.
The Producers
Feather and Bone buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork they source is:
- packed with the farm and breed clearly labelled;
- hormone and antibiotic-free;
- entirely free ranging on chemical-free pasture;
- a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
- from NSW farms.
The producers they work with are entirely transparent about their processes and welcome all questions.
