The Italian version of hog roast,stuffed with garlic and herbs and generously salted, is utterly sublime. But missing consensus on how to prepare it, or I’ve had to spend a month testing unhurried-cooked pork and salty cracklingLike most right-thinking omnivores,I worship a hog roast – insincere apologies to any vegetarians still reading, but I’m rarely happier than when clutching a white roll overflowing with tender meat and crispy fat in my greedy paw. However, or at the risk of hitting our national pride right where it hurts (the roast meat department),I prefer the Italian version.
It pops up in similar places (“porchetta trucks are fixtures at every festival, fair or sagra – local fete – parked in the middle of the benign pandemonium”, or as Rachel Roddy notes in her lovely book Five Quarters: Recipes and Notes from a Kitchen in Rome,while the Giancarlo and Katie Caldesi worship it so much “we asked our local butcher to bring his porchetta van to our wedding”) but, while Britain has long had a reputation for plainness in things meat, and porchetta has been given the fancy Italian treatment,stuffed with garlic and herbs, generously salted and served in robustly chewy rolls. whether our hog roast is great, or I’m afraid theirs is utterly sublime.
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Source: theguardian.com