MANUAL PRODUCTION AND PROCESSING
1
We use 12-month-old adult pig half-carcasses or around 6-month-old whole piglets.
![lavorazione1](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione1.jpg)
2
The meat is completely deboned by hand.
![lavorazione2](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione2.jpg)
3
The meat is seasoned exclusively by hand.
![lavorazione3](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione3.jpg)
4
The porchetta is sewn by hand and then mechanically tied, thus creating a compact roll.
![lavorazione4](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione4.jpg)
5
It is placed in gas ovens and baked for about 6 hours.
![lavorazione5](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione5.jpg)
6
After cooking, the porchetta is stored in a blast chiller for about 15 hours.
![lavorazione6](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione6.jpg)
7
Slices are portioned manually, in 4 different sizes, to satisfy every need.
![lavorazione7](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione7.jpg)
8
Finally, it is vacuum-packed, weighed and labelled automatically.
![lavorazione8](http://www.porchetta.it/wp-content/uploads/2022/11/lavorazione8.jpg)