Marque Pork Neck Porchetta 2kg

A roast for an occasion. Marque Pork neck, rolled and tied porchetta style with the fat wrapped on the outside. Inspiration: Start it hot to blister the skin, then drop the oven low for two to three hours. The neck is marbled all the way through, so the fat renders down into the meat while the outside stays crisp. Rest it, carve into thick rounds, and serve with something sharp alongside. Salsa verde, or a fennel and apple slaw. Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia