Made with a collar-butt cut of Minnesota-raised Berkshire pork, we make our porketta with plenty of fresh garlic, fresh flat-leaf parsley, red pepper flakes, and fennel, then roll it, tie it, and smoke-roast it to tender perfection. We use it in the deli cold-cut style for our “Big Dipper” sandwich, but it is terrific served whole as a roast.
Heating directions included, ships frozen. 3.5-4 pound average.
Also, view them online on our blog: “Cooking up the beaut of a Porketta”.