Porchetta from Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds (page 222) by Cook's Illustrated Magazine

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Notes about this recipe

  • Rinshin on October 26, 2021

    Aromatic, super tender, and succulent. Makes great first dinner dish simply sliced and served with it’s own au jus. For leftovers, made fantastic porchetta sandwich using ciabatta brushed with mustard aioli. I could not shave the meat into extra thin slices like in Italy, but the taste was there.

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