Sponsored By

Chef-tested tips for perfect porchettaChef-tested tips for perfect porchetta

Porchetta, pork loin/belly that’s rolled with herbs and aromatics, then cooked till crackling on the outside and tender on the inside, is totally worth the effort.

Tara Fitzpatrick, Editor-in-Chief

August 12, 2019

17 Slides
perfect-porchetta.gif

Already have an account?

Porchetta, a pork dish created centuries ago just outside of Rome, is officially worth it. “This is a labor-intensive dish; however, it is soooo worth it,” says University of Albany Executive Chef Jeffrey Rayno. “Relish the crispy skin and succulent center.” Don’t have to tell us twice! Check out these tips and tricks from onsite chefs for pure porchetta perfection.

Contact Tara at [email protected]

Follow her on Twitter: @Tara_Fitzie

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like