Porchetta from Ariccia is distinguished by a number of special features: the unique crispness of the crust, the art of seasoning, the baking and, of course, the pink and tender meat.
Ingredients Middle parts of the pig comprising the loin and belly portions; The percentage of muscle mass is between 50 and 70 percent, that of fat between 20 and 30 percent, that of connective tissue not more than 20 percent. Sea salt, black pepper, rosemary and garlic. CONTAINS NO ALLERGENS.
The flavorings used come exclusively from the Mediterranean tradition: rosemary, black pepper and garlic are produced in the surrounding countryside of the Castelli Romani. The use of these flavorings, is part of the traditional art of seasoning and flavoring, unique and characteristic, that only the porchettari of Ariccia know. The artisanal tradition, handed down from generation to generation, also includes the art of binding the porchetta, preparing it for roasting in the oven: it is a peculiar secret that makes the crust so crispy and cooked just right.
Porchetta trunk from Ariccia I.G.P All as stipulated in the production specifications of Porchetta of Ariccia IGP . The link between Ariccia and the production of porchetta boasts a tradition dating back thousands of years. In fact, Ariccia is credited with the origin of the priests who processed and prepared pork to be offered in sacrifice at the temple of Jupiter Laziale on nearby Monte Cavo. Moreover, thanks to the presence of the Roman nobility, who used to move to Ariccia for the summer season, that craftsmanship in the preparation of this unique gastronomic specialty was able to develop. Such mastery is still present today and continues to be handed down in the family Leoni from father to son.
Tronchetto di Porchetta IGP : the state of the art Tronchetto di Porchetta, produced by Leoni Randolfo, according to the ancient family recipe from the middle part of female pigs.
IGP: The raw material destined for the production of porchetta di Ariccia I.G.P comes from female pigs registered in the geneaological books of the Landrace, Large White, Pietrain breeds and their hybrids conforming to classes S, E, U according to the provisions of current EU regulations.
Ingredients
Middle parts of the pig comprising the loin and belly portions; The percentage of muscle mass is 50 to 70 percent, the percentage of fat mass is 20 to 30 percent, the percentage of connective tissue is not more than 20 percent. Sea salt, black pepper, rosemary and garlic.
DOES NOT CONTAIN ALLERGENS.
Storage Store the product at a positive temperature away from light, dust and heat sources. Once opened, the product should be stored at a positive temperature between +2°C and +6°C for up to 15 days respecting the expiration date, or in a cool and dry place (temperature not exceeding +20°C) for up to 5 days protected from accidental contamination. The vacuum-packed product has a shelf life of 90 days; once opened it should be stored as described above.
@CUSTOMER_NAME@
@AUTHOR_PROFILE@ @COMMENT_ISO_COUNTRY@@COMMENT_TITLE@
@COMMENT_COMMENT@