Author Topic: Porchetta  (Read 289 times)

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Offline marchone

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Porchetta
« on: November 25, 2018, 08:51:10 AM »
The Italian spelling. Whole pork shoulder. Boned, rolled, tied, and slow roasted. Seasoned with confit of garlic, fresh English thyme, sea salt and freshly ground black peppercorns. Boned out with a Kephart-style knife. I like the spear point for this work.

« Last Edit: November 26, 2018, 02:32:02 AM by marchone »
Wayne

Offline wsdstan

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Re: Porchetta
« Reply #1 on: November 25, 2018, 01:40:28 PM »
Well that sure looks good.  Pork belly and pork loin.  Sadly it is a meat dish I have never had.

I have been using Sarge's knife for a lot of kitchen work this last month and like it. 
« Last Edit: November 25, 2018, 01:45:54 PM by wsdstan »
A man who carries a cat by the tail learns  something he can learn in no other way. 
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Offline Sarge

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Re: Porchetta
« Reply #2 on: November 25, 2018, 02:02:31 PM »
Marchone, that looks great!  :drool:
"The man with the knapsack is never lost." Horace Kephart (1862-1931)

Offline Moe M.

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Re: Porchetta
« Reply #3 on: December 18, 2018, 09:14:11 PM »

  Porchetta and Cuban style slow roasted fresh pork hams are my favorite pork dishes, mustard and pepper crusted grilled pork tenderloins come in second.
In youth we learn,   with age we understand.