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From the Archives: Porchetta, the Ultimate Holiday Roast

J. Kenji López-Alt 7 comments

Want to put something on the holiday table that'll knock not just the socks, but the shoes, pants, and ok, in some cases, underpants off your dinner guests? Might I suggest an all-belly porchetta, the ultimate holiday roast? More

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

J. Kenji López-Alt 55 comments

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta)

Serious Eats J. Kenji López-Alt 26 comments

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

The Food Lab: How to Make a Turkey Porchetta

The Food Lab J. Kenji López-Alt 59 comments

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

Turkey Porchetta

Serious Eats J. Kenji López-Alt 29 comments

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast. More

A Sandwich a Day: Porchetta at Federal Pizza, Phoenix AZ

A Sandwich a Day Erin Jackson 1 comment

In Phoenix, Federal Pizza makes a mean porchetta sandwich... but get there early, it's available in limited quantities. More

A Sandwich a Day: Porchetta di Testa at the Sybarite Pig in Boca Raton, FL

A Sandwich a Day Jay Friedman Post a comment

Layered on brioche, a little of the crisp crackling that I normally expect with porchetta would have been a nice contrast to the soft bread. Still, this was a solid sandwich, with some micro greens adding freshness, and boosted in flavor by lemon capers and grain mustard. More

Grilling: Rotisserie Porchetta

Grilling Joshua Bousel 2 comments

You probably don't need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it's so good that'll you'll want to eat it all year. More

Rotisserie Porchetta

Serious Eats Joshua Bousel 7 comments

How can you go wrong with pork wrapped in fatty pork? You can't, which makes this porchetta such a great holiday treat. More

Olympic Provisions' Porchetta Sandwich

Kate Williams Post a comment

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their Porchetta Sandwich is truly a testament to the pig. More

Olympic Provisions' Porchetta Sandwich

Serious Eats Kate Williams Post a comment

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig. More

A Sandwich a Day: Porchetta at Lecosho in Seattle

A Sandwich a Day Jay Friedman 1 comment

When I first tried this sandwich in 2010, shortly after the restaurant opened, the porchetta was piled in a funky way and partly inedible, making the sandwich somewhat unwieldy, with buttermilk slaw and spicy tomato sauce spewing out. Now it features a smooth slice of moist and flavorful porchetta that fits nicely on the grilled ciabatta bun. But there's still a problem: a too tough outer ring of pork skin. More

Afternoon Snack: Spicy Pickles at Porchetta

New York Molly Goldman 3 comments

This is the kind of pickle I could get addicted to, and which makes a cooling, spicy snack for summer heat. More

A Sandwich a Day: The Ariccia at Savenor's Market in Cambridge, MA

Sydney Oland 2 comments

All of Savenor's offerings from the sandwich counter sound delicious, but the Ariccia was the stand-out. A roll from Iggy's Bakery is filled with housemade porchetta and pickled fennel then drizzled with local honey, and is finally pressed. The result is porky and salty with a bit of crunch, acidity and sweetness. A really wonderful sandwich. More

A Sandwich a Day: Porchetta at The People's Pig in Portland, OR

A Sandwich a Day Krista Garcia 4 comments

Making a lunchtime decision amidst the food courts corralled on Alder Street is no easy task. One of Portland's largest pods, you can try anything from Ethiopian dora watt to Peruvian lomo salt ado. But your nose might lead you to the unmistakably porky scent wafting from The People's Pig, which specializes in sandwiches made from its namesake animal. And your eyes need skim no farther than the top of the menu: porchetta ($8). More

A Sandwich a Day: The Porchetta Panini from Emporio

New York J. Kenji López-Alt Post a comment

We've been eating a lot of porchetta around the city recently—at Emporio, the rustic Italian bar and eatery a few blocks from Serious Eats World Headquarters, they come pretty close to the mark on all accounts. More

A Sandwich A Day: Porchetta Sandwich from Eataly

New York Carey Jones 9 comments

At the rotisserie counter at Eataly, you can get the porcini-rubbed prime rib in a sandwich, which we've written about before. But there's a pretty good porchetta sandwich, too. More

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

J. Kenji López-Alt 110 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

Serious Eats J. Kenji López-Alt 26 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

The Food Lab J. Kenji López-Alt 102 comments

Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom. More

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