Whole Porchetta with Brandy, Apple & Sage Stuffing (4kg)
UK

Whole Porchetta with Brandy, Apple & Sage Stuffing (4kg)

£72.37 Serves 10

This is the best porchetta we've ever made, showing off the best of West Country pigs, apples and cider brandy. This porchetta has a traditional crumb stuffing that takes on the flavour of the pork while giving back the flavour of the brandy and juicy apple throughout the slow roast.

The secret to our exceptional pork lies in the meticulous care taken on farm. Sourced from passionate free-range pig farmers in England, our pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year round with space to roam and straw bedded huts for shelter. This care contributes to pork with incredible depth of flavour and a distinct meaty texture and goes a long way in supporting our British free-range pork industry.
Ingredients

Belly Pork (80%), Cider Brandy & Apple Stuffing (20%) (Pea Flour, Vegetable Protein, Dehydrated Onion, Herbs, Salt, Sugar, Antioxidant E300, Spice, Herb Extract, Water, Apple Flakes (1%), Cider Brandy (1%), Ginger).

For allergens see ingredients in BOLD.

Nutrition
Typical values per 100g:
Energy931kJ
224kcal
Fat15.0g
  of which saturates5.4g
Carbohydrates7.5g
  of which sugars0.7g
Protein14.6g
Salt0.63g
Storage information
This is a raw product that must be cooked. Store below 4°C. Once opened, consume within 2 days.
Cooking instructions

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.
Country of origin
Country of origin: UK
Product information
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.