Tag Archives: pork

Porchetta ‘Bout It!

Porchetta has always struck me as a funny word. The first time I heard it I immediately began dissecting it into its parts, and now will forever be referring to it as “little pork”… at least in my head. In reality, pork is an English word, the Italian word of course being maiale, and the porchetta is so much more than simply “little pork”- it’s a delicious street food from central Italy that simply can’t be beat.

Though we may be partial to the Umbrian variety, the idea of cooking a whole hog for a group of people to enjoy together isn’t unique to any part of the world. From the pig pickin’s of the Carolina lowcountry to the suckling pig roasts in Hawai’i, whole pig preparation is a global phenomenon, the cooking theories of which are as diverse as its geographical reach. In Italy, the traditional method is to debone the whole pig, and then roll it back together before slow roasting it at a high temperature. The reasoning behind this is simple: as the meat cooks, the fat keeps it moist and the skin crisps, adding a complexity of textures alongside the rich and fatty flavors.

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Over time, as porchetta has evolved from a feast food into a street food, people have found ways to simplify the process, one of the most common of which is simply to wrap the boneless pork loin in the pork belly. Occasionally, the liver and some other pieces of the whole hog are still included, but with or without those parts the fat from the belly keeps all the meat from drying out and amplifies the flavors of the meat. As for seasoning, like any ancient culinary tradition, every region, town, and even family has their own way of doing things- all swearing they are the best and most traditional version. Here at Via Umbria, we keep it simple using only fennel, salt, and pepper to season—and we cut out the middle man and just eat the best part: the pork belly. Sliced thickly and served on bread as a sandwich, our porchetta is so rich and flavorful on its own that you don’t even need condiments.

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We serve our rustic porchetta sandwiches every Friday and Saturday and if you’re lucky we sometimes have a little extra in the case for you to take home. Looking for the perfect cut of meat for dinner? Never hesitate to give me a call and we’ll happily have something waiting for you to pick up. Whether you need sandwiches for a picnic lunch, a cooked chuck for an evening when you’re frantically trying figure out dinner, or even a prepared porchetta ready to be cooked at home for guests (only the ones worth treating, of course) we’ve got just the thing! You’ll have to excuse us if we’re a little bit biased in our suggestions though, while we love all types, cuts, and preparations of meat, Porchetta will always be a particular favorite for us and is a gospel that we want to spread.

 

Scott Weiss
Scott Weiss

Juicy pork belly served on a sandwich Read more

Porchetta has always struck me as a funny word. The first time I heard it I immediately began dissecting it into its ...

A Culinary Event of Pork Proportions

I’m always a bit timid about large scale food or drink events, they tend to turn to a nice series of lines to wait in. So, I was a bit unsure of what to expect when I went to Cochon555 the other day. A nominal competition anchoring a series of pork-centered events, Cochon555 brings in several chefs, each partnered with a local pig farmer to deliver three pork dishes, in order to raise funds and awareness about the importance of local farms and humanely raised livestock. Let me tell you, this quickly turned into one of the most delicious evenings I have had in a long time. From sausage tartare to coney-style hot dogs, spring rolls to sliders; it never ceases to amaze me how much one can do with pork. If the only thing that you think of when you think of eating pork is overcooked grilled pork chop served alongside something sweet, you don’t know what you’re missing out on. Which brings me to something else that I noticed there: all of these doctored up little pork things were just variations of simple things that any home cook could do. From a slow cooked pork shoulder to reforming a sausage into the shape of a burger: don’t be intimidated by cooking pork. It can end up being the most forgiving and rewarding meat to cook.

The centerpiece of the event, however, was a “pop-up” butcher shop that followed a demonstration. The master butcher, who later told me how happy he was to see butchery reemerging after so many years as a dying art, and a chef broke down a small pig in under thirty minutes. It was a sight to behold. I’ve experienced it before, but participating in or observing this process never ceases to be a humbling experience. You are watching a transformation: from an animal into recognizable food. Food that you could have picked up at the grocery store. The respect gained from just a little bit of knowledge of this process goes a long way, I think. First of all, you begin to pay more attention to where your meat comes from, how it was treated, and what it ate. Second of all, you make sure you buy the right cut for what you’d want to make.

Breaking Down a Pig

That’s where I come in! Come by the butcher shop with some ideas and we can work together to make sure you have exactly what you need. I can receive special orders and work with you to make sure you get precisely what you want, or whatever your recipe calls for. It is amazing how easy cooking can be when you are using the right ingredients. And we can get you the right ingredients!

Scott Weiss
Scott Weiss

A recap of Cochon555, a series of pork-centered events Read more

I’m always a bit timid about large scale food or drink events, they tend to turn to a nice series of lines ...

Travel Tips

When traveling overseas in unfamiliar places, it’s easy to seek out familiar foods rather than trying something new or unknown. This is quite a crime in Italy, a country with a distinctive culinary reputation that shines through in a wide rage of traditional dishes, cooking styles, and local ingredients. This varies from region to region, so before traveling to Italy, it’s a good idea to find out what foods are unique to the area you’re planning to stay in. Luckily for you, we have some insider knowledge from Marco Palermi, Umbrian travel expert, on what to eat while staying in Umbria:

Food is very important in Italy, and in Umbria, pork is king–both cured and fresh are fantastic, but the real treat is sliced porchetta from the porchetta trucks parked all over town. The best porchetta comes from Costano (they have a porchetta festival in mid August), but if you find the truck parked out front of the Conad Grocery store in Cannara, you won’t be disappointed.

Porchetta Truck

Most of what we eat depends on the season. In December you will see a lot of fennel, cabbage, onions, and tomatoes. Wild asparagus is abundant in spring, and mushrooms in the fall. What you will eat depends on when you are here as much as where you go. For us, seasons, traditions, and religion are often an excuse to eat–which is why you will see things like torta di pasqua (traditional easter bread), fried strufoli or frappe with honey during Carnival, and goose in August for the feast of the harvest. However, there are Umbrian delights that are always great year round.

Shopping for Seasonal Produce

Torta al testo is a staple to Umbrian gastronomy that cannot be missed. It’s a sandwich made of flat unleavened bread that is flame-cooked, and filled with the most delicious Umbrian flavors. You cannot go wrong pairing these with an Umbrian beer. And of course, after a great lunch, you must try gelato. The gelato around Cannara is all very good, but Bar Gennaro is the place to go.

Gelato

One town to know about (and visit before you leave Umbria) is Norcia. Its very well-known for its pork products (prosciutto, sausages, salamis) and also for its winter black truffles. The town is about an hour and a half drive from Canarra, but if that’s too far away for you, head to Santa Maria degli Angeli and visit Casa Norcia, a restaurant known for serving delicious meals and typical produce from the Sibillini mountains.

Another excellent experience is to visit a rosticceria, which is a kind of grocery store that has ready-to-eat meals, but unlike any ready-to-eat meal you’ve had before! It can be anything from lasagne to roast chicken, and it’s a very traditional Sunday activity. Good rosticcerias near la Fattoria del Gelso are Cucina’a in Foligno or Falaschi Gastronomia in bastia Umbra.

And no trip to Italy would be complete without sampling the cheeses available. From the Pecorino of Norcia to the Mozarella of Coliforito, there is no shortage of cheese to tempt your palate. Check out the nearby cheese stores in Santa Maria Degli Angelia, Brufani and Broccatelli, and try fresh creamy mascarpone, soft burrata caciotta, and wonderfully sharp pecorino.

Cheese and Meat Plate

There is no way to capture all the delicious foods available in Umbria, but starting here should give you a wonderful start to a true foodie experience.

Eat your way through the green heart of Italy Read more

When traveling overseas in unfamiliar places, it's easy to seek out familiar foods rather than trying something new or unknown. This is ...