MANUAL PRODUCTION AND PROCESSING
1
We use 12-month-old adult pig half-carcasses or around 6-month-old whole piglets.
2
The meat is completely deboned by hand.
3
The meat is seasoned exclusively by hand.
4
The porchetta is sewn by hand and then mechanically tied, thus creating a compact roll.
5
It is placed in gas ovens and baked for about 6 hours.
6
After cooking, the porchetta is stored in a blast chiller for about 15 hours.
7
Slices are portioned manually, in 4 different sizes, to satisfy every need.
8
Finally, it is vacuum-packed, weighed and labelled automatically.
