I better start with a disclaimer before an angry Italian kills me for adulterating the ancient, amazing, unique Porchetta Recipe. So, this is not the traditional way to make it, it does not use the whole pig (I would need to change house to one with a larger kitchen anyway). It is my version, home made, still delicious and still very similar to what I had there.
Porchetta dates back to medieval times, it is said to be Nero’s favorite food (poor porchetta), and is most likely from a city just outside Rome, in Lazio Province, called Ariccia. The original recipe demands quite a bit of effort and time. They use a whole pig, de-bone it, season, roll it and cook it in a pit for up to 8 hours.
As you can see, there is no way I could faithfully replicate that process, in my 2-bedroom apartment kitchen. But I so wanted to make porchetta after having a delicious one at “Al Antico Vinaio” in Florence last summer. So I did, my version, and I can promise you it is delicious, juicy, fragrant, with the right balance between fat and meat (hence the loin being there). Try it if you have the chance and let me know if you liked it.
NOTE: If your oven is not fan assisted, add 500 ml of water to the tray, and check regularly adding more if needed