Located in Ariccia (a small town near Rome) in the heart of the Castelli Romani, since 1940 the Company Leoni Randolfo, has been handcrafting the typical product of Ariccia: La Porchetta. Since June two thousand eleven the Porchetta of Ariccia has the IGP recognition of protected geographical indication. We ship our Tronchetto di Porchetta di Ariccia IGP anywhere in Italy quickly and to many European countries. In italy, shipments are free of charge. Leoni Randolfo protects the tradition and genuineness of every raw material needed for the production of porchetta, fully respecting the environment and animal welfare: these are fundamental characteristics that guarantee a product of high quality and incomparable taste.
The artisanal preparation of porchetta di Ariccia dates back even to the time of the ancient Romans: its production still takes place traditionally, through the recipe that the ancient families of Ariccia have handed down to their descendants to this day.
Nationwide diffusion began to take place in the nineteenth century, the year of the first"Porchetta di Ariccia"festival, when the Latium town celebrated its typical product, welcoming visitors from all over, to the stalls set up for the sale of porchetta.
Female pigs are used for the processing of the tasty porchetta from Ariccia because their meat is very lean but at the same time quite tasty.The animals are raised without antibiotics from birth, with food free of preservatives, gluten and lactose.
Leoni Randolfo they still follow the traditional recipe of preparation handed down by their ancestors; belonging, in fact, to the historical families that helped spread the delicious goodness of porchetta.
Eating a slice of the porchetta falls within those unique pleasures of the palate. Its pink, delicate and tender meat, savory to the right degree, inside the well-cooked crust, is appreciated either on its own or inside a savory sandwich or two slices of bread.
Anyone who has never tasted a slice of porchetta with its crust will have to rush immediately to get a slice: they will then know what they've been missing! If you want to discover new combinations with Porchetta, discover the recipes made with Chef Renato Bernardi-not only for delicious sandwiches-but also for delicious dishes.
Our history in the production of Porchetta di Ariccia begins in the 1940s with Grandpa Augusto Leoni who was among the first to debone the pork, salt it, spice it expertly and tie it into the shape that will make Porchetta di Ariccia famous worldwide .
Since ancient Rome, the Castelli Romani and in particular Ariccia have been a favorite destination for food and wine tourism. Our history in the production of Porchetta of Ariccia begins in the 1940s with Grandpa Augusto Leoni who was among the first to debone the pork, salt it, spice it expertly and tie it into the shape that will make Porchetta of Ariccia famous worldwide .
The Porchetta as a dish was well known and widespread already in ancient Rome, today many also know it as Porchetta Romana but it is at Ariccia, in the heart of the Castelli Romani, that a production standard is first created that will bring in 2011 the coveted European recognition of Protected Geographical Indication IGP (Reg. 567/2011).
Thecompany Leoni Randolfo continues the historic family tradition, refining the production of Porchetta of Ariccia IGP together with their sons Augusto and Riccardo Leoni. Each product has remained strictly artisanal, thus maintaining the high standards of quality and genuineness that have made these typical Salumi from Lazio famous.
