Rolled Christmas Porchetta (Heritage Breed, Pasture Raised ) *Preorder

Experience tasty, regeneratively farmed heritage breed pork. An absolute crowd pleaser; this boned and rolled belly is seasoned with local garlic, citrus from our farm, crushed herbs and Olssons sea salt. The cooking time for your porchetta will vary depending on its size, but it should take around two hours, give or take 10 minutes. Your porchetta is pre-scored for convenience. Remove the porchetta from its packaging, pat it dry with paper towels, and place it on a plate lined with a paper towel. Refrigerate it, preferably overnight. This helps the skin dry out, which is key for achieving crispy crackling. About an hour before cooking, take the porchetta out of the fridge to bring it to room temperature. Preheat your oven to 220°C (fan-forced) or prepare your charcoal barbecue to the highest heat. Place the porchetta on a trivet (or cake rack) inside a roasting tray, with a small amount of water at the bottom to prevent burning before the pork starts releasing fat. Place the porchetta in the oven or barbecue (with the lid on) for about 15 minutes, or until the skin begins to bubble and blister slightly. After 15 minutes, reduce the oven temperature to 160°C (fan-forced) or allow the barbecue heat to decrease (without adding more fuel). As the porchetta begins to render, lightly sprinkle salt over the skin, which will adhere to the fat. Check the porchetta after about 1 hour and 40 minutes to monitor its progress. Be careful not to overcook it! If the skin is fully blistered Sold on The Food Farm (https://thefoodfarm.com.au/products/rolled-christmas-porchetta-heritage-breed-pasture-raised). The price shown is the retail price on that storefront on 2026-10-22, not a GreenB2B quote or a wholesale price.