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!