Raw Porchetta

We make our Porchetta from fresh pork rib bellies, deboned and rolled around a boneless center cut pork loin, then tied by hand. This replicates the Italian style of a whole rolled pig, without the waste or uneven texture you might find in a more traditional porchetta. We season it with our Salt Magic and brine it with apple cider vinegar. Sold raw. Average weight approx. 7-8 lb. Weights are approximate. Before You Cook For the crispiest skin, unwrap the porchetta and leave it uncovered on a rack in the refrigerator for 1-2 days. The drier the skin, the better the crackling. Pat the skin completely dry before it goes in the oven. Use a meat thermometer. Cook until the center reaches at least 145°F. Times below are a guide only, since ovens vary. Method 1: Roast Take the porchetta out of the refrigerator 1-2 hours before cooking. Preheat the oven to 400°F. Set the porchetta on a rack in a roasting pan on the middle shelf. Roast for 30 minutes, turning the pan a quarter turn every 10 minutes, until the skin is golden all over. Lower the oven to 325°F and roast about 2½ to 3½ hours more, until the center reaches 145°F. Rest at least 20 minutes before carving. Method 2: Slow Cook Preheat the oven to 265°F. Just before cooking, rub the skin with a little olive oil and a sprinkle of salt. Set the porchetta on a rack over a tray on the middle shelf. Slow roast about 4 to 5 hours without opening the oven, until the center reaches 145°F and the meat is tender. The skin will still be soft at this point. Take the porchetta out and raise the oven to 475°F. Drizzle the skin with a little more oil. Return it to the oven for 30-40 minutes, rotating the tray halfway, until the skin puffs and crackles. Watch it closely. Rest 30 minutes before carving. To Serve Snip and remove the ties, then slice with a serrated knife. Break the crackling into pieces to serve with each slice.