CURED MEATS

Oven-baked porchetta

porchetta-cotta-al-forno

The meat of three- to four-month-old piglets is salted and flavoured with rosemary, juniper, pepper, cinnamon and cloves. It is then cooked in a steam oven. This slow process allows the meat to develop a special lightness and digestibility.

How to enjoy it

Thinly sliced and paired with caramelised red peppers or onions. Or warmed in the oven and cut by knife into thicker slices.