Porchetta Recipe

Porchetta is a traditional Italian recipe. Learn how to make/prepare Porchetta by following this easy recipe.
Porchetta Recipe
Difficulty Average
Recipe Type Non Veg.
  • 1.8 kg Bacon (finely chopped)
  • 1kg Goats' Or Lambs' Livers (finely chopped)
  • 500 gm Sweetbreads (trimmed and chopped)
  • 200 gm Seedless Raisins
  • 4 tbsp fresh mint (chopped)
  • 4 tbsp Marjoram (chopped)
  • 4 tbsp Parsley (chopped)
  • 4 free-range Egg Yolks
  • 20 gm Freshly Ground Black Pepper
  • 20 gm Ground Cinnamon
  • 2 tsp Ground Cloves
  • 2 tsp Freshly Grated Nutmeg
  • 300 gm Dried Prunes
  • 300 gm Dried Cherries
  • 200 gm Parmesan Cheese (grated)
  • Olive oil, for frying and brushing
  • 3 Onions (roughly chopped)
  • 10 Garlic Cloves (roughly chopped)
  • 300 gm Stale Bread (soaked in water) to soften, squeezed of excess moisture and torn into pieces
  • Salt, for sprinkling
  • 1 small Suckling Pig (de-boned)
How to make Porchetta:
  • Mix chopped bacon, livers, sweetbreads, raisins, herbs, egg yolks, spices, dried fruit and grated cheese into a very large bowl and stir well.
  • Heat a little oil in a pan and gently fry the onions until softened.
  • Squeeze out excess water from the soaked stale bread and torn it into pieces.
  • Add the garlic and bread pieces to the bowl mixture and stir well.
  • Add the onion mixture to the bowl.
  • Sprinkle the cavity of the suckling pig with salt, then stuff with the stuffing mixture.
  • Brush the pig with oil and sprinkle with salt.
  • Place the pig into a large bread oven preheated at 500 degree F for 1½-2 hours, basting frequently.
  • Finally put the pig on the spit in front of the fireplace to Crispin up. Allow to rest for half and hour.
  • Slice it and serve with cold beer.