The product
Porchetta di Ariccia IGP - mezzo tronchetto
The classic porchetta to eat exclusively with the rind
Code:
80814
Country of origin:
Italy - Lazio
Weight:
4,5 kg approx
Minimum order:
1 piece
| Description | Porchetta produced with Italian pork, boned and seasoned with salt, pepper, garlic and rosemary |
|---|---|
| Appearance | Compact, with evident spiciness, covered with a crispy rind but with a juicy heart |
| Taste | Mild and with an important use of spices that mixed according to the recipe make it inimitable |
| Curiosity | Porchetta di Ariccia IGP is slow cooked in the oven in order to obtain an homogeneous cooking. The cookig lasts about 4 hours with a temperature between 220 and 250 °C. This method assure a crispy rind but a soft, pink and juicy heart |
| Our selection | The soft heart and the crispy rind are the characteristics that make unique the Ariccia Porchetta: infact the city of Ariccia (near Rome) is the homeland of this product and Leopardi one of its most historic producers |
| Suggestions | Porchetta can be served cold and, if kept in the right way, remains tasty and fragrant for at least two weeks, despite being free of preservatives and additives. In addition to the classic sandwich, it can also be served as a main course and during the summer it can represent an excellent single dish combined with cherry tomatoes, Parmigiano Reggiano DOP and a cream of balsamic vinegar. Perfect to pair with a glassof Vino Nobile di Montepulciano or Buttafuoco DOC dell'Oltrepò Pavese |
| Ingredients | Pork, salt, garlic and rosemary |
|---|---|
| Weight | 4,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4° C |
| Instructions for use | do not pierce the package |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1338 kJ / 325 kcal Fat: 25,7 g of which saturates: 8,5 g Carbohydrate: 0,8 g of which sugars: 0,8 g Protein: 22,7 g Salt: 2 g Typical value per 100 g |
The producer
Leopardi - Ariccia (Rome) - Lazio
Why we chose them
About mid-twenties, near the Hippodrome Capannelle in Rome, the Leopardi family ran a restaurant with home cooking based on local products.
One of the flagship recipes was just the roast pig, prepared from pigs bred in own and cooked in a wood oven. The diner was destroyed during the
Second World War following the bombing of Rome.
In 1947, at Ariccia, Empledocle Leopardi began to produce the Porchetta and to sell retail in a street kiosk, a tradition continued by his son
Francesco. Ivo started to increase production, passing from retail to wholesale.
In 1950 Francis, along with his brothers and father Empedocle, organized by the local administration consensus that, the first festival of Porchetta
Ariccia, arrived today at the 60th edition: a festival that boasts thousands of visitors, promoting the history, culture, costumes and typical gastronomy
of the place.
Today, with George, the third generation of the family, Leopardi has become a modern company, but managing, at the same time, to maintain the
craftsmanship of the work.
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