Sardinian-style Pork Roll with Herbs and Cheese

Ingredients

In this Sardinian adaptation, the traditional American pork roll is transformed into Porceddu Sardo by incorporating Sardinian flavors and cooking techniques. The original American pork roll is typically seasoned with spices like paprika and garlic, while Porceddu Sardo relies on a blend of aromatic herbs such as rosemary, thyme, and sage. Additionally, the American version often includes processed cheese, whereas Porceddu Sardo features tangy pecorino cheese, a staple in Sardinian cuisine. The cooking method also differs, as Porceddu Sardo is slow-roasted to achieve a tender interior and crispy exterior. We alse have the original recipe for Pork Roll, so you can check it out.

• 2 pounds (900g) boneless pork shoulder 2 pounds (900g) boneless pork shoulder
• 4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped 2 tablespoons fresh sage, chopped
• 1 cup (100g) grated pecorino cheese 1 cup (100g) grated pecorino cheese
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Butterfly the pork shoulder by making a lengthwise cut down the center, without cutting all the way through.
3. 3.
   Open the pork shoulder like a book and flatten it with a meat mallet until it is an even thickness.
4. 4.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme, and sage.
5. 5.
   Rub the herb mixture evenly over the inside of the pork shoulder.
6. 6.
   Sprinkle the grated pecorino cheese over the herb mixture.
7. 7.
   Roll the pork shoulder tightly, starting from one end, to form a roll.
8. 8.
   Tie the rolled pork shoulder securely with kitchen twine at regular intervals.
9. 9.
   Season the outside of the pork roll with salt and pepper.
10. 10.
    Heat the olive oil in a large oven-safe skillet over medium-high heat.
11. 11.
    Sear the pork roll on all sides until golden brown.
12. 12.
    Transfer the skillet to the preheated oven and roast for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
13. 13.
    Remove the pork roll from the oven and let it rest for 10 minutes before slicing.
14. 14.
    Remove the kitchen twine and slice the pork roll into thick slices.
15. 15.
    Serve hot and enjoy the flavors of Sardinia!

Treat your ingredients with care...

• Pecorino cheese — Use a high-quality pecorino cheese for the best flavor. If pecorino is not available, you can substitute it with Parmesan or another hard cheese with a similar flavor profile.

Tips & Tricks

• For added flavor, marinate the pork shoulder with the herb mixture overnight in the refrigerator before rolling and roasting.
• If you prefer a crispier exterior, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Serve the Porceddu Sardo with a side of roasted potatoes and a fresh salad for a complete Sardinian meal.

Serving advice

Serve the sliced Porceddu Sardo on a platter, garnished with fresh herbs like rosemary and sage. Accompany it with roasted potatoes, grilled vegetables, and a glass of Sardinian red wine for a truly authentic experience.

Presentation advice

Arrange the sliced Porceddu Sardo in an attractive spiral pattern on the serving platter. Drizzle a little extra virgin olive oil over the slices for a glossy finish. Garnish with sprigs of fresh herbs and serve with confidence.