With porchetta, every single slice is exactly the same—by
which I mean perfect.- It’s forgiving. Accidentally overcook red meat or poultry,
and it’ll be so dry you might as well serve the gravy-
soaked contents of your paper recycling bin to your
guests. Overcook porchetta and . . . wait, that’s right, you
pretty much can’t overcook porchetta. Leave it in the
oven for an extra hour or two? No worries, it’ll still taste
fantastic. - It’s inexpensive. Pork belly might cost you about $10 per
pound—at a fancy butcher. More likely you’ll find it for
$4 to $5 a pound, at least a quarter the cost of a well-
marbled prime rib. Want to serve aged prime rib? You
must have some deep, deep pockets. - Leftover-porchetta sandwiches are freakin’ awesome.
That’s all there is to say about that one.
Not convinced yet? Read on, my friend.
WHAT IS PORCHETTA?