Eurostyle Signature Porchetta Roll

Pork loin wrapped in juicy belly, rolled and tied by our butchers. Tender meat, rich layers and serious crackling. Marinated option uses our house blend of salt, pepper, paprika, onion and garlic.

Cooking: Pat the skin dry (ideally leave it uncovered in the fridge overnight). It comes unscored, so once dry, score the skin with a sharp knife about 1cm apart, through the skin into the fat but not into the meat. Rub with a little oil and salt. Roast at 230°C for 30-40 minutes until crackled, then drop to 170°C until 70°C in the centre (roughly 40-50 minutes per kg in total). Rest 15-20 minutes before carving.

Serving: Allow about 200g per person. A half serves around 9-12, a whole 19-22.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.