This is a raw product that must be cooked. Store below 4°C. Once opened, consume within 2 days.

Cooking times may vary depending on your oven. The timings below are for a 4kg porchetta:

1. Take the porchetta out of the fridge and remove all packaging.
2. Prepare the crackling:

• Place the joint on a rack in the sink and pour over 2 whole kettles of boiling water to scald the skin. For the bigger porchettas you might even want 3 kettles to cover all the skin.
• Allow it to drain.
• Rub fine sea salt into all the score marks.

3. Let the joint come to room temperature while drying off (1–2 hours depending on size).
4. Preheat the oven to 240°C / 220°C fan / gas mark 9.
5. Place the porchetta on a roasting rack in a deep-sided tray.
6. Roast at high heat for 20 minutes and then turn down to 180°C / fan 160°C / gas mark 4. Cook for a further 3 hours.
7. 1 hour 30 minutes before the end of cooking, add shallots, garlic, and any additional roasting vegetables to the tray.
8. Rest for 45 minutes, loosely covered in foil in a warm place.
9. Use pan juices and roasted vegetables to make a delicious gravy while resting.

This product is only available on Christmas delivery dates between Friday 19th December and Wednesday 24th December.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK