Order Your Thanksgiving Porchetta!

We are pleased to announce our exclusive porchetta sale, available for distribution starting November 15, 2024. These porchettas are limited and part of our special Thanksgiving offer, so we highly recommend ordering early to secure your porchetta. Available throughout the Christmas period.

Reserve your porchetta today.

Properly marinated with spices and Meat Boss's special blend of seasonings, the Porchetta Pork Loin is carefully rolled and vacuum sealed, weighing in at 8 pounds.

*This item is in pre-order and has limited availability.

Instructions for Preparing Porchetta:

Before You Begin: When you receive your porchetta, it will already be seasoned and ready to prepare.

The Day Before:

• Remove the porchetta from the vacuum-sealed bag.
  
• Place on a wire rack and pat the skin dry with a paper towel to remove any moisture or oil.
  
• Leave the porchetta uncovered in the refrigerator for 24 hours. This will allow the cold air to begin the dehydrating process on the skin, making it crispier. You can add a little salt, but be careful not to overdo it.

Cooking Day:

• Remove the porchetta from the refrigerator (if you added salt, remove it) and let it sit at room temperature for about 20 minutes to lose the chill. Pat the skin dry again if any moisture appears.
  
• Preheat the oven to 450°F for those 20 minutes.
  
• After 20 minutes, rub a little oil on the porchetta skin (preferably butter) and place it in the oven. Roast for about 45 minutes, until the skin is golden and crispy.
  
• Reduce the oven temperature to 325°F and continue cooking until the porchetta reaches an internal temperature of 145°F for a creamy, juicy interior, or 160°F for a firmer, cooked-through interior. For a 5-pound porchetta, cooking time will be 1.5 to 2 hours; for a 10-pound porchetta, it will take about 2 hours, depending on your oven (conventional or convection). Use a thermometer to ensure the internal temperature.
  
• Once the desired temperature has been reached, let the porchetta rest for at least 15 minutes so that the juices redistribute and the skin hardens.

Extra Tip: To ensure crispy skin, make sure there is no moisture on the surface of the porchetta or in the oven. Let it dry thoroughly in the refrigerator before baking and don't leave it in the oven after cooking, as this could soften the skin.