I did (not authentic 'cos I don't like fennel seeds) porcetta at the weekend for my lot and my wife's brother's family. A couple of notes: 1. that skin/crackling was an absolute flavour bomb, 2. the leftovers were disappointingly scant.
this post was submitted on 24 Sep 2024
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Cooking With Fire
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Damn, that's a labor of love
It’s a fair amount of work but you can do most of it a day or more in advance so it can be a relaxed cook on the actual day.