Tronchetto is produced in the same way as our “classic Porchetta” and basically the same product.
Tronchetto is ONLY the body of the pig (from which the name derives). The weight is lower than porchetta: it is between 8 and 10 kg (final product).
As classic porchetta are, the meat is boned and cleaned, salted, spiced and left to rest: in this way it can absorb all the aromas in a full way.
Immediately after the rest period, to give shape and compactness to the product, the meat is tied.
Cooking with our historical method is the last phase, which makes the final product good and tasty, but not fat (a good part of it is lost during cooking).
