Porchetta trevigiana

Porchetta trevigiana is a gastronomic specialty of the Marca Trevigiana, made by processing whole pork or just the trunk, seasoned with garlic, rosemary, wild fennel, salt and pepper, and cooked slowly in an oven or wood-fired. The result is tender, flavorful meat with a crispy, fragrant crust. Traditional preparation involves long marinating and even cooking that allows the flavors to penetrate deeply. Porchetta is featured at fairs, markets and festivals, where it is served in hot sandwiches or as a main course accompanied by vegetables and polenta. It is also popular as a typical Veneto street food. Its popularity is due to the skillful balance between spicing and cooking technique, which make it a tasty, rustic and convivial product. In local stores you can find artisanal versions that follow recipes handed down through generations, often jealously guarded.