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View Full Version : Truly Italian Porchetta - How it's made


Serial344
01-03-2008, 08:37 AM
Hello to all of my american brothers....
First of all I'd like to wish you all a marvelous happy new year....
After 7 months serving in Lebanon, I'm back home.
During these Christmas celebrations I've burnt maybe 1 ton of wood..... :lol:
All of the italians adore our "porchetta" (porkehtta). It is a whole boned small pig filled with belly fat and loin, seasoned with a salt based rub that contains juniper, macis, fennel seeds, parsley and a some more stuff...
Of course the porchetta must be slow cooked for a long time (it depends from weight) using low fire.
For the first time I wanted to try the real alliance between american technique skills and italian gastronomic background.
The first "barbecued" porchetta (God bless America!!!)
Let me show you how we made it....
Seasoning the butterflied and boned pork..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP26.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP27.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP28.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP29.jpg
Putting belly fat and loin...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP30.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP31.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP35.jpg
Some more seasoning...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP36.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP37.jpg
Rolling, stitching and tying the meat...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP38.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP40.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP45.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP46.jpg
I put the porchetta on the rotisserie to be cooked for 10 hours at 230F / 260F....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC1.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC2.jpg
...using 100kg of cherry wood chunks.
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC3.jpg
Staring at the fire smelling burning fat and cherry wood smoke.....
This is poetry... :lol:
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC4.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC5.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC6.jpg
Here we go after 10 hours.....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC8.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC9.jpg
Cleaning up the string...
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC10.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC11.jpg
The skin was very crusty and fragrant. The meat inside was very tender and moist....
As the tradition teaches, non sauce for this kind of meat but I believe that some drops of worcester could be perfect for this preparation..
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC12.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC13.jpg
What to say....
Thank you for your time and I hope you will replicate this recipe..
I love you all...
Ciao
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC14.jpg

Jack2u2
01-03-2008, 08:43 AM
OK - now all I gotta do is find me a butcher to debone a small hog for me ... I can see endless opportunites for this! That is way to cool! Looks great! Wonder how long in a smoker?

RichardF
01-03-2008, 08:48 AM
Serial - That is spectacular

Serial344
01-03-2008, 08:48 AM
Many thanks Jack2u2
It is written between fire pics....
10 hours using cherry wood chunks...

Sir Smoke A Lot
01-03-2008, 08:48 AM
One word - WOW!!!!!!

JD McGee
01-03-2008, 08:50 AM
WOW!...That's some serious BBQ brother! :-P Thanks for sharing your process and pictures with us. How large was your pig? I'm not sure I understand what you were slicing...was it the belly fat and loin that you carved earlier while boning?

Serial344
01-03-2008, 08:51 AM
I have the entire picture set of How debone the pig..
I don't know if I can post....Maybe some animalist can complain...
Moderators, Can I post them ?

Serial344
01-03-2008, 08:56 AM
WOW!...That's some serious BBQ brother! :-P Thanks for sharing your process and pictures with us. How large was your pig? I'm not sure I understand what you were slicing...was it the belly fat and loin that you carved earlier while boning?

Thank you JD....
No...loin & belly fat are from an adult pig. They are used to "fill" the slim layer of the small pig..
The little pig contain a very little quantity of fat and meat under the skin so it can be eaten and there's no disgusting fat taste...It come up very crunchy..
It was more or less 16 kgs..

RichardF
01-03-2008, 08:57 AM
I have the entire picture set of How debone the pig..
I don't know if I can post....Maybe some animalist can complain...
Moderators, Can I post them ?




Don't worry, we are all PETA members here




People Eating Tasty Animals

Arlin_MacRae
01-03-2008, 08:59 AM
Wow, Serial - that was a beautiful pictorial trip there. Thanks for sharing that! 100 kg of cherry...wow.

As far as the pictures go, I think size would more be the problem than content. How big would it all be? Maybe links might be better?

If you do post them, maybe just put a "graphic content" warning in the title.

Thanks again for your smoky poetry!

Arlin

Divemaster
01-03-2008, 08:59 AM
I'm no moderator, but I would love to see them!!!... That is some great looking food my friend!!!... Would have love to have found it the last time I was in Rome!!!

By the way, welcome home!

sajones97
01-03-2008, 09:01 AM
Man, that is so outta my league.

Wow. My new resolution for 2008!

JD McGee
01-03-2008, 09:07 AM
I have the entire picture set of How debone the pig..
I don't know if I can post....Maybe some animalist can complain...
Moderators, Can I post them ?


http://smileys.smileycentral.com/cat/23/23_33_20.gif The only animalist's here are the carnivorous kind...http://smileys.smileycentral.com/cat/23/23_33_4.gif

sajones97
01-03-2008, 09:09 AM
Seriously, Serial, that is way out of my league.

A favor, por favor: can you post a transcript of what you did in each of these pictures? A play by play, if you will?

I keep studying these pics, and in some of them, I'm not sure where to begin!

Thanks in advance!

ZBQ
01-03-2008, 09:38 AM
FAN-FARKING-TASTIC!!!!!:-D:eusa_clap:eusa_clap

Not THAT is worthy of the term "Food Pron"!!!!:eusa_clap

That's one REALLY nice slicer you have there Serial.
You work in a butcher shop?

Did you just do this by time (10hrs.) or did you go by internal temp also?

If so, what was the internal temp when done?

I'd love to see the pics on "how to bone a hog"!!

ZBQ
01-03-2008, 09:41 AM
Sorry, I just saw the other thread on boning the pig.:roll:

G$
01-03-2008, 09:42 AM
As usual, Serial344 comes through with some incredible stuff. Awesome

cmcadams
01-03-2008, 09:45 AM
Amazing as usual... thanks for the play by play photos!

redy2smoke
01-03-2008, 09:59 AM
AMASING,,speechless!!!!

tommykendall
01-03-2008, 11:11 AM
That's a really great photo sequence. Pig Bondage mod.

BBQ_MAFIA
01-03-2008, 11:26 AM
Great pics and I'm sure the taste was fantastic also.

DaChief
01-03-2008, 11:26 AM
Frankie,
Thanks for the pics...I had wondered what happened to you!

Markbb
01-03-2008, 11:28 AM
Glad to see you make it back from your tour of duty whole......the pig is farking FANTASTIC keep the pics. coming:eusa_clap

Bbq Bubba
01-03-2008, 11:45 AM
Just AWESOME!!! :biggrin:

fnnm358
01-03-2008, 11:58 AM
That is fantastic cant wait to see the rest for the deboning and what ever else you have to add

HAPPY NEW YEAR to you to and glad your home

chinesebob
01-03-2008, 12:37 PM
Those looked fantastic. Really really good. Isn't there another post on deboning a whole pig? Now's the time to do it. It's cold out and you don't have to worry about the heat. If only there was a way to do it on a UDS......

What was the size of the pig? length and weight?

Pigman see this...

parrothead
01-03-2008, 01:21 PM
I declare this the post of the week.

Bigmista
01-03-2008, 01:37 PM
Frankie,

First of all, welocme back! WE missed you and we are glad you are home!

Second, that may one of the most beautiful things I ahve ever seen. Pork-stuffed Pig! I love it!!

Rick's Tropical Delight
01-03-2008, 09:48 PM
I declare this the post of the week.

i'll second that. that's some serious pork! great job!

Norcoredneck
01-03-2008, 10:10 PM
Looks great. thanks for sharing.

keale
01-03-2008, 10:57 PM
Wow, beatiful photography, and even better food...That looks awesome! Pig in a Pig, thats great!, I thought a chicken, duck, in a Turkey was good, this is even better!
Thanks!

HB-BBQ
01-03-2008, 11:09 PM
I've got a tear in my eye after seeing that, thanks for sharing the experience.

BBQ Grail
01-03-2008, 11:18 PM
There are just no words to describe how fantastic looking that pig was. Great job on the cooking and great job on the pics.

And I too want to see how to debone a whole pig.

Leeper
01-03-2008, 11:46 PM
WOW - a local butcher shop makes something simular every Friday but I have never seen it in full photo glory.

Single Fin Smoker
01-04-2008, 02:06 AM
Does anyone weep for the swine? God the humanity!

Serial344
01-04-2008, 03:04 AM
I declare this the post of the week.

WOOOOOWWW!!!
Thank you soooooooo much...
I'm moved....:oops:
The best community on the net...(in USA of course...eheheh)
On my website, I'm workng to melt american techniques with italian gastronomic background....I think it could be the best food in the world...
Thank you for helping me...
I :eusa_claplove you all!

The Pigman
01-04-2008, 03:43 AM
WOW WOW WOW
Being from Cincinnati....Porkopulas....(spell) I have been refered to as
Prince of Porkopulas and The Sultan of Swine. Man ....you just blew me out of the water. my hat is off to you.
I'm glad I got to see the deboning first.

Rick's Tropical Delight
01-04-2008, 05:13 AM
WOW WOW WOW
Being from Cincinnati....Porkopulas....(spell) I have been refered to as
Prince of Porkopulas and The Sultan of Swine. Man ....you just blew me out of the water. my hat is off to you.
I'm glad I got to see the deboning first.

it's true about Cincinnati (http://en.wikipedia.org/wiki/History_of_Cincinnati,_Ohio):
"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:

CajunSmoker
01-04-2008, 05:50 AM
Beautiful job and a great job of tying the pig back up.:cool: Having tied my share of roasts I know that's not as easy as it looks:roll:

tonto1117
01-04-2008, 06:04 AM
Fantastic!!!!! Definetley got my wheels turning........might have to call one of my Great Aunt's from the old county to see if they have ever done this.

Thanks for sharing this!!!

Spydermike72
01-04-2008, 06:17 AM
That is awesome!! Thanks for sharing!!

Spydermike72
01-04-2008, 06:18 AM
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 (http://en.wikipedia.org/wiki/History_of_Cincinnati,_Ohio):
"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
01-04-2008, 09:07 AM
You my friend are truley an Artiste!
and its nice to see a another real Butcher in action

WineMaster
01-04-2008, 10:16 AM
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
01-04-2008, 01:09 PM
I was going to say possibly a Barolo Seghesio 03' or even a Banfi Classico. But any Brunello will do.

vr6Cop
01-04-2008, 01:49 PM
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. :cool:

wlh3
01-04-2008, 05:48 PM
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
01-06-2008, 03:19 AM
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