My mother used to make that. Never once have I eaten it anywhere else, made by anyone else, and had it taste as the one my mother used to make. I don't think I ever will. It is one of those sensory memories I shall never relive. Miss you mamma!
I went to his place last year, it's as amazing as you think it is. He has a bunch of other great products in his store btw, and right in front of him there's a lovely little bakery. Worth the trip to Marino
I was always lead to believe that fine food was a combination of taste, smell, texture, and presentation. Nobody ever told me about the "sound" of food, but when I heard the sound of his cutting the porchetta, it instantly set my mouth to watering. I agree with Fitzy Holden, it seems amazing. Anyone lucky enough to actually eat is product is lucky indeed. THANK YOU for posting!
I love this video. Everything looks so amazing and delicious. And then the last ten seconds is the video creator taking a bite of the sandwich with no expression and a fade away. Incredible
Oh my god. I remember as an architecture student taking a tour with my classmates in Gubbio, Italy. Our Italian professor exclaimed urgently "Stop the bus!" and he ran off the bus to sprint down the street. We were confused and concerned. He returned with a delicious looking and smelling sandwich and said contentedly "Porchetta" and the bus drove on. We were quite jealous. Watching this, I am jealous yet again dammit.
Your teacher was an a*hole. You should have ganged up on him and take the porchetta from him, then start a battle royal and the last boy or girl standing get to eat it.
There is no way that the crackling can come out so good without a secret technical process. He is only giving 30% of the process. The best crackling I've ever seen on a roast.
the pig needs to have the right age and weight and the right amount of fat right below the skin as it will all melt away, flavor the meat and create an air pocket between the skin and meat
its not down to the 8hrs or how to cook it, to get puffy cracklin you need pig skin that has been dried out and hung by butcher. thats why pork belly from supermarket never gives good cracklin.
Holy smoke have to give my respect to the whole thing. My wife were in Italy a couple years ago for 5 weeks traveling by car. My wife and I can't wait to get back and concentrate on a few spots now. This one - we'll visit for sure. Loved the video. He makes this look so simple. I love the way he butchers and preps! I like that it shows the whole cut from start to finish. Deboning nad prepping to add the rib meat and allowing space for the wrap. Also the method for piercing rather than cross hatching. Sewing everything closed even the ends then tying. I'm going to do this this summer. So wasn't meaning any disrespect for the time talent and history of the whole aspect if this family business and the chef. Loved the video and loved the guy making the porchetta - reminds me of my family and in-laws. This place will be a destination next trip for sure.
I love this video. It's so calm and relaxing to watch him prepare and cook the porchetta. As he cuts into the finished meat and hearing that crust break my neckhair stands up :D
I assure you...there are a lot of different producer.....but if you catch (and there are a lot of them) the right porchetta....you can't stop eating it..... p.s. I leave near Ariccia and Norcia eheheheheh just to make you jealous
Valerio Bertucci Uhm, no. In North America many ingredients suck. It's almost impossible to find good olive oil - if you tasted what is served most places you would spit it out. Good produce can be found at small markets in the summer - but the big grocery stores carry produce that is genetically modified to grow as fast and big as possible; most has almost no flavour.
My grandfather came from the same city where this guy is from Norcia. In fact I think Norcia is the same city my grandfather came from. We we through Ancestry.com and found out a bunch of stuff about him.
I live in Marino, where that video was recorder, if you wanna eat a good porchetta, thats the only place where you can taste it, the other places make just fake imitation!
Complimenti, bellissimo video , non avevo mai visto preparare una porchetta e non l ho mai assaggiata. In questo momento sino in Messico dove vivo e ho appena cenato, Pero all improvviso MI SONO DETTO, to odio al tipo al finale, con quel stupendo pezzo Si pane croccante e fresco tra le sue mani, Il suo sguardo di soddisfazione divorando quella pagnotta, mi e venuta l acquolina in bocca. Che fame, che voglia di accompagnarlo , che belle tradizioni Si conservano in Italia, e che continuino e non Si perdano mai. Grazie per Il video dovessi mai fare una porchetta un giorno mi ricordero dir voi e dello sguardo del giovane al finale. Grazie nuovamente e saluti al fortunato divoratore .Saluti dal Messico qui da 30 anni
I was born and raised in a town 30 km from there. Porchetta is legendary. We often go there to eat and drink. Even the bread they use for the sandwiches is unbelievable.
@@sonasona9280 the towns around Ariccia (the Town of porchetta) have their special bread (White, crusty, very tasty) made with white flour in wood ovens. It is also protected in his denomination.
@@sonasona9280 No, no special names. Just the town's denomination added to the bread, i.e. (PANE means bread in italiano): Pane di Genzano (Bread from Genzano Town), Pane di Lariano, etc. Denomination Is however enforced and protected. I will link some italian pages it.m.wikipedia.org/wiki/Pane_casareccio_di_Genzano
I found a little error in the translation 3.00, when he talks about the pepper, it is not "essential" but in his dialect all he wants to say is that it only needs to put few pepper, not too much. :) great video!
I cried so hard watching this video. That looks so amazing and authentic I must travel to Italy and try it. That is so beautiful, thank you so much for sharing it.
our ex prime minister, however he kinda didn't molest her, it's just that he's rich af and enjoy the pleasures of life, and trust me when I say that seems like she was 17, but if you actually see her, she looked like the finest 25-26 you would find around. I think there are bigger problems in this country, it's useless attack a man just because he fucks girls we all would.
Cali ridin yes but not the same, for chicharron you take the skin off remove the access fat dry it properly and cook, that's easy. for a whole roast like this with the meat on? man, that's some world class skill to get those more than perfect crackling in the video.
In an expat blog post about this shop, the blogger mentions slow cooking at 90°C for seven hours, which is consistent with the "eight hours" mention here (cooking plus resting). But I am pretty sure that the cooking program features different temperatures at the right moment, a closely guarded secret, which I guess is the real reason why other porchetteers are not able to reproduce the same effect. Or possibly, they are not interested to, content as they are to sell a less flavourful but more easily marketable version of porchetta.
sou brasileiro e posso dizer que foi excelente esse vídeo a forma como foi amarrado e a textura do porco assado ficou magnífico eu ia adorar experimentar ok um abraço
Wow, these types of craftsman are a dying breed here in the states. You can see the love he puts in his product. Buying a plane ticket just to eat this would be well worth the cost.
Looks ridiculously tasty 😋 . Can Amazon send me some in New Mexico? I have to google that. This man is a total perfectionist and a consummate professional.... absolutely great to watch him.
Wonderful! I love to see, and learn, about the old traditional ways of producing good hearty food that taste great and has no E-numbers and other nasty chemicals in them.
Very nice and good to see how it is closed, not just butcher twine outside but properly stitched using the skin. Made me very hungry when the carving started.
@@allenaddams3999 it was extremely good. You buy the bread in a bakery across the street, they fill it up with this tasty porchetta and just on the street behind you have a beautiful view of a city (forgot the name).
This man is a true artisan the only thing he’s very smart he doesn’t tell you what time or how much time excuse me and temperature and how much that actual gorgeous piece Side of pork weighed
Rome's #1 street food sandwich,I've had this from Il Norcino Bernabei in Marino one of the best ! The wild fennel flower makes all the difference in the world . My favorite panino then its the Mortadella panino
Angela Bender Meh...not really. The roman empire of the west collapsed in 644 AD and since then we have been invaded and bred with turks, normans, spanish, french, austrians, north aficans, several germanic populations... Actually we italians are a serious mix-up of races, in fact you can find 2 meter tall blond blue eyed italians as well as little 1,50m tall dark skinned ones looking exactly like middle easterners.
Sandro Bindelli no, the Roman Empire ( the true one not the bizantine one) collapsed the year 476 AC when the barbarians attacked Rome and a guy made himself “”king”” of the western empire ( he didn’t ask to be made emperor and thus the empire technically ended)
Followed this recipe to the letter, even sourcing fennel pollen. Only difference is pig was slaughtered at younger age, hence smaller. Was a middle white breed so had lots of fat. Was outstanding. Cooked for 30 minutes at 200 fan oven then 4.5 hours at 160.
Where can I find fennel pollen by the kilogram? Dove posso trovare il polline di finocchio per chilogrammo? This stuff is harder to find than a unicorn. Even when I'm in Italy it's near impossible and when I do it's over €100 for maybe 100g.
I'm gonna make something like this today using a picnic shoulder and I am missing the dried fennel flowers this time. I am going to put whole garlic cloves in it however, maybe some dried onion. Don't know that I can sew it closed but I will put a good truss on it. Promised the wife a good dinner so wish me luck.
Potlrchetta is usually cheap, but this is some gourmet porchetta lol. We have piadinas where i live anyway which you can buy for 50 cents and are delicious so its not a problem for me
italian pork is better than : abarth Car Stock Photos Logo Abarth Acura Alfa Romeo Aston Martin Audi Bentley BMW Buick Cadillac Chevrolet Chrysler Citroen Dacia Dodge Ferrari Fiat Ford GMC Honda Hummer Hyundai Infiniti Isuzu Jaguar Jeep Kia Lamborghini Lancia Land Rover Lexus Lincoln Lotus Maserati Mazda Mercedes-Benz Mercury Mini Mitsubishi Nissan Opel Peugeot Pontiac Porsche Ram Renault Renault Saab Saturn Scion Seat Skoda Smart SsangYong Subaru Suzuki Tesla Toyota Volkswagen Volvo Wiesmann accept it
There are lots of variations depending of the region and the village (for example someone abounds in garlic and someone puts only a pinch, there are some areas in centerItaly where pepper is not used)...it's such a common street food in the center of Italy that's difficult to find the "original". I think the original one is in Umbria, especially in Norcia's area. But also Abruzzo's inhabitants are very proud about their porchetta (8 hours of cooking and first witness in 1575), the town of porchetta in Abruzzo is Campli (Teramo).
My Grandma used to say "You know porchetta is good, when the neighbors can hear you eat it"
I come back to this video every six months to remind myself what excellence looks like.
This is why you travel. Fuck the sights, its about the food baby.
why can't the food baby just come to me?
fuggettaboutit
More like Escorts!
Kriplovski missed the joke
Too right . Before booking a holiday I check out the food scene first ... come to papa !
My mother used to make that. Never once have I eaten it anywhere else, made by anyone else, and had it taste as the one my mother used to make. I don't think I ever will. It is one of those sensory memories I shall never relive. Miss you mamma!
Mario i am jealous of you
The flavours that make you remember people u love, are the best.
Love for your mamma
I went to his place last year, it's as amazing as you think it is. He has a bunch of other great products in his store btw, and right in front of him there's a lovely little bakery. Worth the trip to Marino
Would love to sample
The hanging prosciutto
I was thinking of becoming a vegetarian, but this video has shown me the light.
Hahaha good move bro
That crackling is fucking insane.
i second third and fourth that
Too bad they did not season the skin
i dont think it can penetrate the skin though,maybe he thought about inside to outside seasoning he roll it so nicely and the punctured it right
herecomesardie you're not supposed to season the skin because it causes it to burn and not crisp like that
ahpadt I am crying
I was always lead to believe that fine food was a combination of taste, smell, texture, and presentation. Nobody ever told me about the "sound" of food, but when I heard the sound of his cutting the porchetta, it instantly set my mouth to watering. I agree with Fitzy Holden, it seems amazing. Anyone lucky enough to actually eat is product is lucky indeed.
THANK YOU for posting!
I love this video. Everything looks so amazing and delicious. And then the last ten seconds is the video creator taking a bite of the sandwich with no expression and a fade away. Incredible
I swear to god I wanted to cry when I heard the crackling of the crispy pork skin being cut with the knife.
This video is beautiful.
the guy at the end just found the meaning of life
Thang Nguyen i now know the purpose of my life and it's with this on my plate
watch?v=uwmeH6Rnj2E
looked worried to me, as if someone held a gun to his head.
He enjoyed it so much he forgot to act *I'm looking at you food bloggers*
Frshmachine ...Really? he seemed me as being moved up to tears.
Oh my god. I remember as an architecture student taking a tour with my classmates in Gubbio, Italy. Our Italian professor exclaimed urgently "Stop the bus!" and he ran off the bus to sprint down the street. We were confused and concerned. He returned with a delicious looking and smelling sandwich and said contentedly "Porchetta" and the bus drove on. We were quite jealous. Watching this, I am jealous yet again dammit.
That is the happiest story ever.
Lol what a bad teacher should’ve told you all to join him
Your teacher was an a*hole. You should have ganged up on him and take the porchetta from him, then start a battle royal and the last boy or girl standing get to eat it.
ahahaha😂
one of the most beautiful things to see on RUclips
Food Porn at it's best!!
poynt100 agreed
This guy is a true traditionalist he uses locally grown ingredients and carries on the legacy
China's just down the road from that butchers.
@Jim The Raspberry You avvin a laff mate?
There is no way that the crackling can come out so good without a secret technical process. He is only giving 30% of the process. The best crackling I've ever seen on a roast.
the pig needs to have the right age and weight and the right amount of fat right below the skin as it will all melt away, flavor the meat and create an air pocket between the skin and meat
It’s cooked for a long time on a low heat. Then blasted at a high heat to puff the skin.
I don't know why this was on my recommendations, but it was definitely worth watching.
FrozenPoisonDust Same here. I'm watching Eric Andre clips and Billy on the Street and this pops up out of nowhere.
Same
The same for me! No idea!
I'm muslim so I am not allowed to eat this one, but I think it's worth watching hehe
Love the tradition :)
Same.
That crackling and that sandwich...I'm dehydrated from drooling and crying because I want it so bad lol!
Pr
Better known as "panozzo co a porchetta" in roman
Anyone else drool when they saw the crackle being peeled off?
Fitzy Holden Yes! 😋😆
I fell out in the floor, mine is not as big but its in the oven now. I can hardly wait.
My stomach rumbled audibly
omg I'm not sure what to say anymore. Drool!
That is the best part.
Anyone can make this at home, if you just follow the steps.
First step: Kidnap an old Italian butcher.
most americans already do ... they smoke it then call it bacon though ... since bacon is a smoke only cure
did you see that guy stabbing the skin? good luck kidnapping him.
Ok, so I have an old Italian butcher now living in my guest home. What now? I need step 2.
MrDude88 step 2 is find a 1 yr old Italian born and reared pig.
😂😂😂
I just got back from Roma and I’ve never tasted anything like porchetta in America. It’s truly amazing.
should've gone to ariccia bruh rome has pretty low quality stuff
@@ric2408this is completely untrue
thats literally the best looking cracklin i have ever seen
Hell yeah!!!
making my mouth water
its not down to the 8hrs or how to cook it, to get puffy cracklin you need pig skin that has been dried out and hung by butcher. thats why pork belly from supermarket never gives good cracklin.
And at the beginning of the Vid he is working on it with a Burner.
that ist just to get rid of the pigs hair
Holy smoke have to give my respect to the whole thing. My wife were in Italy a couple years ago for 5 weeks traveling by car. My wife and I can't wait to get back and concentrate on a few spots now. This one - we'll visit for sure. Loved the video. He makes this look so simple. I love the way he butchers and preps! I like that it shows the whole cut from start to finish. Deboning nad prepping to add the rib meat and allowing space for the wrap. Also the method for piercing rather than cross hatching. Sewing everything closed even the ends then tying. I'm going to do this this summer. So wasn't meaning any disrespect for the time talent and history of the whole aspect if this family business and the chef. Loved the video and loved the guy making the porchetta - reminds me of my family and in-laws. This place will be a destination next trip for sure.
I love this video. It's so calm and relaxing to watch him prepare and cook the porchetta. As he cuts into the finished meat and hearing that crust break my neckhair stands up :D
I watched this like 5 times, I’m a chef and watching him go to work is therapeutic.
Do you also use that freaking expensive fennel?
@@valerian.6389 no, lol. I’m Filipino and we have a much easier cheaper way of cooking a dish like this called lechon.
@@wcampollo1 he has to pay for it because he produces porchetta to sell, but you can easily grow wild fennel for family use in Italy.
italians know quality
ok what he said about the chili pepper "l essenziale" he said it meaning he puts the bare minimum. not that it is essential to put it.
"l'essenziale" means a lil bit
The translaiton read like it was "essential to put the chili pepper in"
camillako ok who gives a fuck
Church Organist
it's the opposite: he's not saying that you have to put chili in, but that when you put it you have to make sure you just use a touch of chili.
I might have to go to Italy now......
I assure you...there are a lot of different producer.....but if you catch (and there are a lot of them) the right porchetta....you can't stop eating it..... p.s. I leave near Ariccia and Norcia eheheheheh just to make you jealous
Valerio Bertucci Baaahahaha, I look forward to taste the exquisite Italian kitchen even more now!
The food their makes you cry when it's time to leave.
Heather Spoonheim o c'mon.....unfortunately other countries have possibilities, good primary ingredients, but they don't know how to use it
Valerio Bertucci Uhm, no. In North America many ingredients suck. It's almost impossible to find good olive oil - if you tasted what is served most places you would spit it out. Good produce can be found at small markets in the summer - but the big grocery stores carry produce that is genetically modified to grow as fast and big as possible; most has almost no flavour.
0:27 for the classic punch sound effect.
Kingofmadagascar perfect
Kingofmadagascar omg thats perfect! Lmfao
Tickled me that. 😂
Well done no stupid music or annoying hosts. Thank you
That's it. The hell with California, I'm moving to Italy.
My grandfather came from the same city where this guy is from Norcia. In fact I think Norcia is the same city my grandfather came from. We we through Ancestry.com and found out a bunch of stuff about him.
Another Quality product from a Quality people. No , I am not Italian I just know good product made by good people when I see it. Thank you.
The food is great, the silks are great, the shoes and fashions great, but then there is Fiat.
@@frankkolton1780 well, you have Alfa, Ferrari, Maserati, Iveco, Lamb... Wait, now is german 😶
@@frankkolton1780 . I live in Costa Rica and many taxis are Fiat, the drivers say they love them.
@@frankkolton1780 and then there is the Ferrari 458 and the Lamborghini Aventador SV
@@frankkolton1780 At least we cope the problem with the existence of Ferrari, Lamborghini, Maserati, Pagani 😅
Oh my god. I'm speechless and salivating.
It's worth travelling to Italy just for a porchetta sandwich, but if you go to Florence, you might want to try lampredotto.
I live in Marino, where that video was recorder, if you wanna eat a good porchetta, thats the only place where you can taste it, the other places make just fake imitation!
@@zDani98 ariccia
@@vero-xy3vj per forza
Once a year or so, I come back to watch this
At 23 I'm finally realizing that their are other forms of art than just painting.
I'm gonna cry now.
Andrew Tozier hold on to a piece of ham and blow your nose with it
Give Italians rubber flip flops and they will make it look delicious! Amazing
That is by far the most amazing crackling I have ever seen.
ETH-LAD agrreedd
There's nothing better than a fine product made with patience and love
Complimenti, bellissimo video , non avevo mai visto preparare una porchetta e non l ho mai assaggiata. In questo momento sino in Messico dove vivo e ho appena cenato, Pero all improvviso MI SONO DETTO, to odio al tipo al finale, con quel stupendo pezzo Si pane croccante e fresco tra le sue mani, Il suo sguardo di soddisfazione divorando quella pagnotta, mi e venuta l acquolina in bocca. Che fame, che voglia di accompagnarlo , che belle tradizioni Si conservano in Italia, e che continuino e non Si perdano mai. Grazie per Il video dovessi mai fare una porchetta un giorno mi ricordero dir voi e dello sguardo del giovane al finale. Grazie nuovamente e saluti al fortunato divoratore .Saluti dal Messico qui da 30 anni
beautiful language and looks very good
Only watched this at least 12 times. So good.
Back again. Watched it like 20 times now. Still a great video.
Italian food is the best
No, Ze french food iz ze best in ze world
Just kidding Viva Italia
@Modeus The Best Waifu Ever jojo be like
British food is the best
@@febuary1497 funniest shit i ever read
Cap
Total passion for his craft and food in general.....love it!
I am seriously thinking of going to Rome just for this.
Perugia have the best One in the world.
Don’t eat in the centre of Rome. It’s all crap. But just outside the centre you will find the best restaurants.
dont go to rome Ariccia have the best porchetta
I was born and raised in a town 30 km from there. Porchetta is legendary. We often go there to eat and drink. Even the bread they use for the sandwiches is unbelievable.
Please can you tell what kind of bread that was?
@@sonasona9280 the towns around Ariccia (the Town of porchetta) have their special bread (White, crusty, very tasty) made with white flour in wood ovens. It is also protected in his denomination.
@@vgnlda Do they have a special name?Thank you so much for your fast reply and help.
@@sonasona9280 No, no special names. Just the town's denomination added to the bread, i.e. (PANE means bread in italiano): Pane di Genzano (Bread from Genzano Town), Pane di Lariano, etc. Denomination Is however enforced and protected. I will link some italian pages it.m.wikipedia.org/wiki/Pane_casareccio_di_Genzano
@@vgnlda Thank you.
I found a little error in the translation 3.00, when he talks about the pepper, it is not "essential" but in his dialect all he wants to say is that it only needs to put few pepper, not too much. :) great video!
TheGreggy96 its not even dialect, its just how you say it in italian, a false friend word
Right, i noticed the same, he didn't say "it is essential", but "just the essential", and it's not dialect, it's perfect italian
I cried so hard watching this video. That looks so amazing and authentic I must travel to Italy and try it. That is so beautiful, thank you so much for sharing it.
anyone else is satisfied by the sound and the sharpen of the knife cutting thru the meat?
This is the best one I've seen so far... I love how its fully seasoned
You got the same look I did when I was a little kid having this magnificent dish for the first time in my life when I lived Tuscany.
A melhor Porchetta que eu já vi na vida !!!
I love living here in ITALY
No, he just grabbed her by the p*ssy
our ex prime minister, however he kinda didn't molest her, it's just that he's rich af and enjoy the pleasures of life, and trust me when I say that seems like she was 17, but if you actually see her, she looked like the finest 25-26 you would find around. I think there are bigger problems in this country, it's useless attack a man just because he fucks girls we all would.
Great video , but can anyone tell me whats the temp of the oven because he had a program already for this , i am curious ?? Ty
No matter the product, its always a pleasure to watch a craftsman work
add one reason that I have to go Italy.
it's in the video :P
Bet money, you still live in the same town you were born
I've traveled there 3 times- all for leisure and fun!
Most people don't get to travel and see the world like I do.
That guy at the end experienced pork enlightenment.
watch?v=uwmeH6Rnj2E
yes
nice
wait, wait wait wait wait, wait a second, how is that skin so puff and crispy? that's like the best skin i ever seen in my life, it's almost unreal
chicharrón
Cali ridin yes but not the same, for chicharron you take the skin off remove the access fat dry it properly and cook, that's easy. for a whole roast like this with the meat on? man, that's some world class skill to get those more than perfect crackling in the video.
In an expat blog post about this shop, the blogger mentions slow cooking at 90°C for seven hours, which is consistent with the "eight hours" mention here (cooking plus resting). But I am pretty sure that the cooking program features different temperatures at the right moment, a closely guarded secret, which I guess is the real reason why other porchetteers are not able to reproduce the same effect. Or possibly, they are not interested to, content as they are to sell a less flavourful but more easily marketable version of porchetta.
I think the oven starts piping hot, to melt the first layer of fat and get the skin crackling, and then lowers the temperature to cook on the inside
An easy way to imitate this is, after your porchetta is out of the oven, ladel boiling oil over the skin. Be careful!
my great grandmother was from Sarno, Italy. I hope to visit Italy next year for that home cooked meals I don’t get anymore.
I’ve watched this so many times that I can now speak Italian fluently.
I have watched this video I’d say 100 times, it’s the best porchetta I’ve ever seen. I can only imagine the taste and one day I will
It’s worth the trip.
From watching a GT 730 benchmark, to this? I'm not disappointed.
sou brasileiro e posso dizer que foi excelente esse vídeo a forma como foi amarrado e a textura do porco assado ficou magnífico eu ia adorar experimentar ok um abraço
Wow, these types of craftsman are a dying breed here in the states. You can see the love he puts in his product. Buying a plane ticket just to eat this would be well worth the cost.
Wow, this is the best I’ve ever seen. That sandwich, no sauce, no mayonnaise rubbish etc. Just meat and bread, that’s how I like it. Bravo 👏🏻👏🏻
Mayonnaise was invented by the French to disguise the taste of rotted flesh. Italians don't eat mayonnaise.
Dunno how many times I've watched this but boy it never gets old.
Looks ridiculously tasty 😋 . Can Amazon send me some in New Mexico? I have to google that. This man is a total perfectionist and a consummate professional.... absolutely great to watch him.
Wonderful! I love to see, and learn, about the old traditional ways of producing good hearty food that taste great and has no E-numbers and other nasty chemicals in them.
at which temperatur is it made?
Everyone think that Italian cuisine is about sophisticated recipes. Not at all, it's all about the quality of the ingredients.
Very nice and good to see how it is closed, not just butcher twine outside but properly stitched using the skin. Made me very hungry when the carving started.
Italy,the birthplace of aesthetics
@kmurder02 If you don't know anything about the history or art, just shut up
I wish he showed what temp he used in that oven. He only said "8 hours" and. Nothing else.
3 years after watching this, I am finally going today!!!
did you got to the shop??
How was it!?
@@allenaddams3999 it was extremely good. You buy the bread in a bakery across the street, they fill it up with this tasty porchetta and just on the street behind you have a beautiful view of a city (forgot the name).
@@frankiani87 cooool
@@frankiani87 did you enjoy your trip? i hope yes
This man is a true artisan the only thing he’s very smart he doesn’t tell you what time or how much time excuse me and temperature and how much that actual gorgeous piece Side of pork weighed
Rome's #1 street food sandwich,I've had this from Il Norcino Bernabei in Marino one of the best ! The wild fennel flower makes all the difference in the world . My favorite panino then its the Mortadella panino
Great Italians
Sons of the Roman empire
They stll rock
Angela Bender
Meh...not really. The roman empire of the west collapsed in 644 AD and since then we have been invaded and bred with turks, normans, spanish, french, austrians, north aficans, several germanic populations... Actually we italians are a serious mix-up of races, in fact you can find 2 meter tall blond blue eyed italians as well as little 1,50m tall dark skinned ones looking exactly like middle easterners.
Sandro Bindelli no, the Roman Empire ( the true one not the bizantine one) collapsed the year 476 AC when the barbarians attacked Rome and a guy made himself “”king”” of the western empire ( he didn’t ask to be made emperor and thus the empire technically ended)
Sandro Bindelli non è collassato del 644 dopo cristo l’impero eh
@@sandrobindelli5607 Italy makes the people Italian. It gets into the blood.
@@sandrobindelli5607 hows does it feel being wrong and a race mixer?
you've got to admit though, the Italians know their shit.
So does a lot of other ethnicities. It's not specifically italian.
@BeardedDanishViking
No. Its specifically Italians. Dont get triggered.
I'm 59 and have never tasted porchetta. Add to foods to try 😛
I think that going to norcia now is a bit of a problem, you know the earthquake...
Ariccia...unfortunately I forgot...my mind didn't accept the tragedy....
Do it!
Once u start eat it, you can't stop. Come to Ariccia man!!!
Jus Puddin Oh it's divine, I'm making one for Christmas. After perfecting turkey and a nut roast, my next challange is a Christmas porchetta.
I thought it was only me crying but I read the comments and you guys are shedding tears too. I got goosebumps.
My god. That crackling and meat quality. Definitely will be going there post quarantine.
When it comes to food Italians aren't playing games
Followed this recipe to the letter, even sourcing fennel pollen. Only difference is pig was slaughtered at younger age, hence smaller. Was a middle white breed so had lots of fat. Was outstanding. Cooked for 30 minutes at 200 fan oven then 4.5 hours at 160.
You could easily skip that expensive pollen, would not make any deference (except for the cost)
06:34 I am Muslim but even I want to try it :)
Respect!
Hehehe I believe God never create something "illegal" lol.. Love dark side brother :)
Swedish girls
British girls
haram has never looked so good lol
haha
Where can I find fennel pollen by the kilogram? Dove posso trovare il polline di finocchio per chilogrammo?
This stuff is harder to find than a unicorn. Even when I'm in Italy it's near impossible and when I do it's over €100 for maybe 100g.
Do you happen to know people? Wink- wink!
I'm gonna make something like this today using a picnic shoulder and I am missing the dried fennel flowers this time. I am going to put whole garlic cloves in it however, maybe some dried onion. Don't know that I can sew it closed but I will put a good truss on it. Promised the wife a good dinner so wish me luck.
That looks amazing. Cant wait to go to Italy
Keep in mind that's what the Italians have as a cheap street food!!!!
We wish, that specific porchetta is quite expensive!
Potlrchetta is usually cheap, but this is some gourmet porchetta lol. We have piadinas where i live anyway which you can buy for 50 cents and are delicious so its not a problem for me
Panino with porchetta and cicoria 😏
One of many things, some crap, some good, just like anywhere else
@@k525rebcsi the horror! Pane Genzano and porchetta di Ariccia, that's it. Please keep the excellent cicoria for some other occasion :)
Holy Christ! I feel sorry for all animals, but this pig died for a higher cause!
Yeah, to be in the bellies and colons of sinners 😂
If I die by a cannibal and I see them preparing my body like this i would frankly be a bit humbled
Thank you for posting... we're all salivating
The crackling looks amazing!!!
NOT FAIR !!! I have to stay in Saudi Arabia and I start starving to see this wonderfull Porchetta . ; -)
First off. I wouldn't ask the price. That knife was huge! This looks so good.
Beraiah Yisrael because your black you would quickly ask the price and then probs rob the guy
Wow Italian pork just like maserati :)
Mike Lee I don’t get this lol
@@GeodesicBruh high quality bro
I prefer pagani :)
Jesus peace be upon him never eat pork
italian pork is better than : abarth Car Stock Photos Logo
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accept it
I’ll stand by this being the best video on the internet
the best presentation and excellent secrect ingredients ! i salute you !
Mannaggia a maronn che spettacolo di porchetta
I feel dirty just drooling at the sound of the slicing.
I only want to know what is the temperature setting is :(
:(
210° more or less
@@kapuvakante thank you but for how long?
There are lots of variations depending of the region and the village (for example someone abounds in garlic and someone puts only a pinch, there are some areas in centerItaly where pepper is not used)...it's such a common street food in the center of Italy that's difficult to find the "original". I think the original one is in Umbria, especially in Norcia's area. But also Abruzzo's inhabitants are very proud about their porchetta (8 hours of cooking and first witness in 1575), the town of porchetta in Abruzzo is Campli (Teramo).
What temperature do you cook and at what temperature do you remove.