Truly Italian Porchetta - How it's made

[Spydermike72]

That is awesome!! Thanks for sharing!!

 

[Spydermike72]

It is still about that same is it not ? I mean the pigs travelling the streets :mrgreen::mrgreen:

Just kidding!!!

it's true about Cincinnati:
"The nickname Porkopolis was coined around 1835, when Cincinnati was the country's chief hog packing center, and herds of pigs traveled the streets."

:biggrin:

 

[smokeyy]

You my friend are truley an Artiste!
and its nice to see a another real Butcher in action

 

[WineMaster]

Serial, That Pig Looks Qwsome

To that sir I am pulling the cork on a Bottle of Brunello and enjoying a PB&J Sammie.

Cheers Dan

 

[Single Fin Smoker]

I was going to say possibly a Barolo Seghesio 03' or even a Banfi Classico. But any Brunello will do.

 

[vr6Cop]

That is one heckuva piggie! Fennel seeds. That's an idea for a pork loin.

Frankie, can you give us some insight on seasoning ratios? This might be really good to try with a stuffed loin. Of course, it will be different than your whole pig, but it might get us close.

 

[wlh3]

Seril that was one fantastic visual image. When I saw those pics, I actually thought I could smell that little piggy cooking. :icon_bigsmilGreat job on the pics and the pig:icon_bigsmil Truly smoke on Bro Smoke on:biggrin:

 

[Don Marco]

Hey there Serial, great to hear from you again.

That porchetta is one of the best things i´ve ever seen, thanks for posting !

Cheers,

DM