Articolo disponibile anche in: Italian

Porchetta in the heart of Chianti Classico? Why not!

Scented, soft inside, crunchy on the outside with its golden crust… .

It is one of the queens of the table, perfect for a spring or summer lunch or dinner, accompanied by a nice fresh salad.

And maybe a nice iced rosé wine.


At the Macelleria Parti in San Donato in Poggio, Emiliano Parti and Filippo Bellini know how to get it to its best … in our homes.

The artisan porchetta is obtained from national pigs, with a classic spiciness: salt, pepper, garlic and rosemary, cooked at low temperature in a latest generation oven with temperature control.

Four stages: salting, spicing, rolling / binding, cooking. In the end the fifth is missing … the slicing!