Our trevisan porchetta is produced using only the adult’s pork leg that weighs 150-180 kg.
After being boned, they are prepared with spices, aromas, salt and put to rest in special tanks placed in temperature-controlled rooms.
The next step is tying, to keep the meat compact, and slow cooked at mild temperatures.
In this last important phase the meat loses most of its water and fat. With this type of cooking you will get a porchetta easily digestible, with a rosy color and a delicate flavor.
