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Cooking up the beaut of a Porketta

Porketta [por’ketta]: A roasted MN Berkshire collar-butt is adorned with plenty of garlic, parsley, fennel and red pepper flakes to engulf your home with aromatics and water your mouth. Some people, like those from the great country of Italy (where the recipe originates) spell it porchetta.

We are still quite astonished with the amount of orders and new customers we have received since our appearance on the Holiday Bon Appétit issue and online “6 Stunning Mail Order Food Gifts That Won’t Reveal You Can’t Cook”.  We are still blushing and beaming in glee. 

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this beauty up?

Here are two ways in which you can achieve a soft roast or a crispy crust.

Crispy Crust

Heat Porketta in a 425F degree oven in a an uncovered baking dish, on a rack, until internal temperature reads 150F degrees. 
Let rest for approximately 10 mins before slicing.

Softer Roast

Heat Porketta in a 350F degree oven in a covered baking dish with 3/4 cup liquid, such as beer, stock, or water for 60-90 mins. Uncover and continue to roast until it reaches an internal temp of 165F degrees- approximately 15 min. 

Let it rest for at least 10 minutes before slicing, or chop the Porketta into the liquid and serve accordingly.