Product description
Inspired by a traditional Italian classic, succulent pork belly is stuffed with an authentic porchetta blend of fragrant fennel, garlic, and herbs. The expertly hand-crafted spiral reveals layers of flavour that balance savoury depth with the pork’s natural sweetness. Finished with golden, crispy crackling that delivers an irresistible crunch and melt-in the-mouth juicy, succulent meat.
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
INGREDIENTS
Pork (98%), spices (black pepper, fennel), salt, herbs (basil, marjoram, rosemary, thyme), sugar, dehydrated garlic.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 1047 kJ/252 kcal |
| Fat: 20.2g, of which Saturates: 7.7g |
| Carbohydrate: 0.8g, of which Sugars: 0.2g |
| Fibre: 0.4g |
| Protein: 16.9g |
| Salt: 0.61g |
COOKING INSTRUCTIONS
Cooking guidelines from defrosted: remove all packaging. Pat dry with kichen paper.
Allow the meat to come to room temperature for 30 minutes prior to cooking.
Preheat the oven to 180ºC / fan 160ºC / gas 4.
Place the roast on a wire rack in a roasting tray.
Drizzle with olive oil and season with sea salt and freshly ground black pepper.
Roast on the middle shelf of the oven for: 120 minutes.Turn the tray occasionally whilst cooking.
Drain excess fat then carefully add some water to the tray to prevent smoking.
Increase the oven temperature to 240ºC / fan 220ºC / gas 9 and crisp the roast for a further 30 minutes. If your roast starts to colour too much, cover loosely with tinfoil and continue to cook. Once cooked, rest uncovered in a warm place for at least 20-30 minutes.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Chef’s tip: carve the roast upside down. Slice through the succulent meat first,and then cut through the crackling crust. This gives you more even slices, with neater crackling.
