A native of northern Italy, Cristiano Creminelli has been producing artisanal salumi, following in the footsteps of his family dating back to the 1600s. In 2006, he brought the art of fine cured meats to America, starting up production in Utah and using only the best quality all-natural American heritage pork from antibiotic-free, pasture-raised pigs. To make this porchetta, a classic preparation from area around Rome, tender pork sirloin is butterflied and rolled with an herbed filling, then rolled in a pig skin. The whole thing is then slow-roasted, rendering the fat to make the meat more succulent and the skin crackle-crisp. Simply heat the thawed porchetta in an oven, slice and serve for an impressive holiday or Sunday supper.
- 4-lb. porchetta serves 12 to 16.
- 7-lb. porchetta serves 16 to 20.
- Shipped chilled.
- Made in USA
- Use & Care
The porchetta was shipped to you chilled with ice packs. Upon receipt immediately store the porchetta in the refrigerator, where it will keep up to 2 weeks, opened, or up to 1 month, unopened. We do not recommend freezing the porchetta.
Preheat oven to 400°F. Remove porchetta from refrigerator and discard packaging. Place pork in a roasting pan and place in oven, once heated. To ensure crispy skin, roast uncovered. While cooking, keep oven fan on, as the high heat and pork fat will generate some smoke. Cook the porchetta for approximately 30 minutes for a 4 lb. cut or 40 to 45 minutes for a 6 lb. cut. Allow a rest period of 10 minutes, and leave the skin on before slicing and serving. Even when the porchetta is cold, the skin is easily sliced and makes for delicious sandwiches.
- Pork, sea salt, organic spices, and organic garlic.
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
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