porchetta


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porchetta

(pɔːˈtʃɛtə)
n
Italian boneless stuffed pork cut from a whole roast pig
References in periodicals archive ?
A firm believer in using locally sourced ingredients, Jones is designing the restaurants menus to feature fresh, in-season ingredients, with such dishes as porchetta with apple fennel slaw and lavender honey, prime flat iron steak with bone marrow and pickle onion bacon jam, and lobster mac & cheese with fontina and smoked gouda and herbed crab crust, as well as local wines.
Zamora's pork and sage sausage took home gold in the traditional category at Devro's Great New Zealand Sausage Competition last October, while their crafted smoke porchetta received a gold medal in the innovative category at the 2017 New Zealand Pork, Bacon and Ham Awards.
Visitors can look forward to everything from pizza and pasta to porchetta and prosecco and everything in between with even more restaurants, bars and brands joining in the festivities.
Jamie's Italian Christmas C4, 8pm FOOD Mr Oliver gives turkey and all the trimmings a Mediterranean twist, serving it with porchetta and balsamic roasted potatoes, with tiramisu for afters.
Its trademark entree is the porchetta, a sumptuous pork-belly roll with tender, juicy meat and crackling, crispy skin.
Serve this with some sliced ciabatta and a big bowl of arugula for guests to make their own yummy little porchetta sandwiches.
Of the several dinners we have had in his place, I like his mainstays like a crispy skinned porchetta.
Johnson and Foster stand, dignified and a little shy, to explain what inspired the menu: His love of Italian porchetta (which fed into the turkey recipe), her Cantonese heritage (the unusual stuffing)--and the place where we are, with hazelnuts in the sizzling baked mussels and the dessert.
Pumpkin Porchetta & Sage Pesto Sourdough Pizza (310g), PS3.
The building will also create space for a charter school, continuing adult education, a 40,000 s/f organic rooftop farm that will include beehives for the production of honey, a new on-site vineyard, and a new social enterprise Italian restaurant, Pienza, Pizza, Pasta & Porchetta, which will donate 100 percent of its profits to Staten Island charities.
At the Domaine de Grand Pre winery restaurant, Le Caveau, sit outside under the arbour by candlelight and enjoy chef Jason Lynch's Eel Island & Cabot oysters with caper brine, local charcuterie and Martock Glen boar porchetta.
The porchetta (a Tuscan-style slow roasted pork dish) is divine, as is the carne e cuppuccio (a traditional stew of slow-cooked goat from Antonio's village).