Porchetta trancio


“Porchetta” is taken from the central part of Italian pigs, excluding the legs and shoulders, and includes: the loin, the belly and the ribs. The cut is deboned, seasoned (salt, pepper, garlic, rosemary and wild fennel), rolled, sewn and tied, then roasted in the oven for several hours and then left to cool. Porchetta has a caramelised colour on the outside, with a crisp crackling skin.


5/6 kg

Pieces per carton:


Brand: Salumificio Mannori

Tuscany, a land of unrivalled beauty, is also famous for its culinary traditions and cured pork products. A passion for pig farming is what led Mario Mannori, at the end of the Second World War, to set up his butcher’s and meat processing business in Prato. The quality of the raw materials immediately influenced this company’s choices, and it only processes selected Italian stock, such as the top-quality Calvana breed of cattle, native to Tuscany and used to make bresaola and roast beef.