As our Porchetta joints all vary in weight we recommend that you weigh your joint prior to roasting so that you can calculate the ideal cooking time.
For best results we recommend removing the joint from the vacuum packaging, patting it dry with kitchen towel and leaving it uncovered on a plate in the fridge overnight. This ensures the skin dries out and gives you the best chance of crisp and golden crackling. Remove from the fridge 2 hours before cooking. Pre-heat the oven to 200°C (180°C for fan ovens) gas mark 6 and massage salt into the skin, lightly brush with oil and place the joint in a roasting tray.
Roast in the oven for 25mins per 500g, plus 25mins. Remove the joint from the tray, allow to rest on a warm plate for 20 minutes.
Please note, our Porchetta has been lightly cured, so unlike a typical joint of roast pork the meat will retain a pink colour when cooked.