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Eataly's Porchetta

Traditionally, porchetta is made with a whole saddle of pork with the belly meat still attached, which weighs forty or fifty pounds. For this version, an adaptation of Eataly’s, you buy the same meat—the loin and the belly—separately, and then wrap them together to make a much smaller roast. This recipe makes two roasts. Porchetta makes great sandwiches so leftovers are a good thing.

from Above & Beyond

A Standout Christmas Menu: Italian Styled

Is your customary Christmas meal in the doldrums? Then give it a lift with this savory Italian styled menu. Your family and guests are in for a treat.


Porchetta-Style Turkey

Saw this episode last night, and I just may have to toss my own traditional recipes out this year. The whole darned recipe list looks ah-mazing.

from Honestly YUM


I've been waiting a long time to make a porchetta. Ever since I had the porchetta sandwich at Roli Roti, I knew I had to try making it at home. I'm making a porchetta instead of the same ol' traditional ham or turkey this holiday. This porchetta came out ah-mah-zing. Salty crispy pork skin so

PORCHETTA Food trucks selling succulent porchetta (stuffed rolled pork) are a familiar sight in Central Italy. Traditionally, the meat is encased in a sheet of skin-on pork belly. But to simplify the shopping and preparation, we’ve substituted a blanket of bacon. You can even wrap the pork loin roast in a bacon weave if you’re feeling ambitious, a la the “Bacon Explosion”.

from Bon Appetit

38 Modern Thanksgiving Recipes to Cure You of Any Holiday Fatigue

These tweaks on traditional recipes will keep the vibe fresh and exciting at your holiday table year after year.


Porchetta Sandwich

Pile porchetta slices high on a crusty roll for a traditional Italian lunch. This recipe comes from chef Justin Smillie.

from Lady and Pups – an angry food blog


Jamaican Jerk Porchetta- an overnight easy recipe that will turn pork belly (or pork roast) into a Christmas morning gift! Making!