Deboned Pork Middle (Porchetta)

This is the middle of the pig in all its glory: deboned loin, belly, rib meat attached with the skin on. With this roast we recommend seasoning the inside, rolling and tying it to make a porchetta. Rough cooking instructions are 4 hours at 400 degrees. This will leave the inside juicy and the skin puffed and crunchy. This show-stopping roast is perfect for any party... don't forget it makes for amazing cold cuts and picnic fare.

Total weight: Approx 10-15lbs, frozen

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