Haute Porchetta di Testa

Ingredients

In this Haute cuisine adaptation, Porchetta di Testa is elevated to new heights by incorporating refined techniques and ingredients. The traditional Italian dish is transformed into a sophisticated masterpiece by deboning the pig's head, allowing for a more elegant presentation. The seasoning is enhanced with a selection of premium herbs and spices, carefully chosen to elevate the flavors. The slow-roasting method is employed to ensure the meat is cooked to perfection, resulting in a tender interior and a crispy, golden-brown exterior. We alse have the original recipe for Porchetta di testa, so you can check it out.

• 1 deboned pig's head (about 4 kg / 9 lbs) 1 deboned pig's head (about 4 kg / 9 lbs)
• 4 tablespoons (60 ml) extra virgin olive oil 4 tablespoons (60 ml) extra virgin olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh sage, finely chopped 2 tablespoons fresh sage, finely chopped
• 2 tablespoons fennel seeds 2 tablespoons fennel seeds
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 tablespoon orange zest 1 tablespoon orange zest

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 10g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped sage, fennel seeds, sea salt, black pepper, lemon zest, and orange zest.
3. 3.
   Lay the deboned pig's head flat on a clean surface and rub the olive oil all over the skin.
4. 4.
   Sprinkle the herb and spice mixture evenly over the entire surface of the pig's head, pressing it gently to adhere.
5. 5.
   Roll the pig's head tightly, starting from one side, until it forms a compact cylinder.
6. 6.
   Secure the rolled pig's head with kitchen twine, tying it at regular intervals to hold its shape.
7. 7.
   Place the rolled pig's head on a roasting rack set inside a roasting pan.
8. 8.
   Roast the porchetta in the preheated oven for approximately 4-5 hours, or until the internal temperature reaches 70°C (160°F).
9. 9.
   Remove the porchetta from the oven and let it rest for 20 minutes before slicing.
10. 10.
    Slice the porchetta into thin slices and serve.

Treat your ingredients with care...

• Pig's head — It is recommended to source the pig's head from a trusted butcher who can debone it for you. Alternatively, you can learn how to debone it yourself or ask your butcher for assistance.

Tips & Tricks

• For an extra layer of flavor, marinate the deboned pig's head in the herb and spice mixture overnight before rolling and roasting.
• Serve the porchetta with a side of tangy apple sauce or a zesty gremolata to complement the richness of the meat.
• Leftover porchetta can be used in sandwiches or added to pasta dishes for a delicious twist.

Serving advice

Serve the thinly sliced Haute Porchetta di Testa on a platter, allowing the beautiful layers of meat to be showcased. Accompany it with a selection of artisan bread, pickles, and condiments to create a delightful charcuterie-style experience.

Presentation advice

To enhance the presentation, garnish the platter with fresh herbs such as rosemary and sage. Sprinkle some lemon and orange zest over the sliced porchetta for a vibrant touch. Serve on a wooden board or a rustic platter to add a touch of elegance.