I did (not authentic 'cos I don’t like fennel seeds) porcetta at the weekend for my lot and my wife’s brother’s family. A couple of notes: 1. that skin/crackling was an absolute flavour bomb, 2. the leftovers were disappointingly scant.

Album of progress.

  • HossenfefferOPMEnglish
    2·
    2 months ago

    It’s a fair amount of work but you can do most of it a day or more in advance so it can be a relaxed cook on the actual day.