Porchetta Sandwich

History

Porchetta — whole deboned pig stuffed with rosemary, garlic, fennel and black pepper, then slow-roasted until the skin crackles — is one of Italy's oldest and most beloved culinary traditions, with roots in the central regions of Lazio and Umbria. The porchetta sandwich, served from mobile vans called 'porchettari' at markets, festivals and roadside stops, is the quintessential Italian street food. The town of Ariccia in the Castelli Romani hills near Rome is considered the spiritual home of porchetta and holds an annual festival in its honor. Sliced thick or thin and piled into a crusty ciabatta or rosetta roll, it is one of the great sandwiches of the world.

Ingredients

• Crusty rosetta roll or ciabatta
• Porchetta (slow-roasted herb-stuffed pork with crackling)
• Fresh rosemary
• Garlic
• Fennel pollen or seeds
• Black pepper
• Extra-virgin olive oil

How to Make

1. 1Slice porchetta thickly, including crispy skin and soft herb-streaked meat.
2. 2Split a crusty rosetta roll or length of ciabatta.
3. 3Pile generous slices of porchetta onto the bottom half of the roll.
4. 4Add a few crispy crackling pieces on top.
5. 5Drizzle with extra-virgin olive oil if desired.
6. 6Close the roll and press firmly.
7. 7Serve immediately while the pork is warm.

Known for it

• Er BuchettoVia del Viminale, 2F, 00184 Roma RM, Italy