Porchetta from Ariccia
Porchetta Ariccia originates from the small town of Ariccia in the Castelli Romani and is considered the original form of porchetta. Unlike the Roman version, the whole suckling pig is used here, stuffed with plenty of wild fennel and spices. Hot smoking gives the meat a golden-brown, aromatic crust.
Ingredients(for 1 kg)
Instructions
Preparation of Spice Mixture
20 minutesFinely chop the garlic and process it with the wild fennel, fennel seeds, pepper, chili flakes, salt, and white wine into an aromatic paste. The mixture should have a spreadable consistency.
Meat Preparation
30 minutes + 24 hours resting timeGenerously rub the pork belly or suckling pig inside and outside with the paste. Score the rind in a diamond pattern and rub with coarse salt. Roll the meat tightly, tie it, and let it rest in the refrigerator for at least 24 hours.
Smoking
5-6 hoursPreheat the smoker with oak and apple wood to 170 °C. Place the porchetta inside and smoke to an internal temperature of 75 °C. Regularly baste with the dripping meat juices.
Finishing the Crust and Resting
30 minutes + 20 minutes resting timeIn the last 30 minutes, increase the temperature to 230 °C to make the rind perfectly crispy. Then remove the porchetta from the smoker, let it rest for 20 minutes, and slice.
Pro Tip
Wild fennel is the secret of authentic Porchetta Ariccia. If unavailable, fennel fronds and fennel seeds can be used as a substitute.
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