There is one product that unites everyone — until you specify the adjective: porchetta. Tuscan, Roman, Umbrian, from the Marche: every region claims its own, and you can tell the difference by the aroma before you even taste it. Tuscan porchetta has one unmistakable signature: wild fennel, alongside rosemary, garlic and black pepper. Porchetta di Ariccia IGP, the best-known porchetta from Lazio, uses no fennel at all: its production rules allow only black pepper, rosemary and garlic. Anyone who grew up with the Tuscan version recognises the fennel at the first bite — together with the crackling that snaps under the knife.
What is Tuscan Porchetta
Tuscan Porchetta is a whole deboned pig filled with rosemary, garlic, wild fennel, salt and black pepper, rolled up, tied with natural string and slow-cooked in a wood-fired oven until the characteristic crispy crackling forms. The fundamental difference from the porchetta of Lazio lies in the aromatics: the production rules of Porchetta di Ariccia IGP call for black pepper, rosemary and garlic, with no fennel. The Tuscan version adds wild fennel, which gives it a sweet, slightly aniseed fragrance. Both are traditionally eaten cold or at room temperature: it is the seasoning, not the way it is served, that divides the two schools.
How It Is Made at Il Poggetto
1. Manual deboning. The whole pig is deboned by hand — a task requiring experience and precision. 2. Tuscan herb seasoning. The open meat is thoroughly massaged with freshly chopped rosemary, crushed garlic, wild fennel, coarse sea salt and peppercorns. 3. Rolling and tying. The seasoned pig is tightly rolled in on itself and hand-tied with natural string at regular intervals. 4. Slow cooking in a wood-fired oven. The porchetta cooks for 9–12 hours in a wood-fired oven: first at a moderate temperature, then the heat is raised in the final phase to caramelise the skin and develop the crackling.
🔪 Technical Data
| Characteristic | Detail |
|---|---|
| Producer | Salumificio il Poggetto |
| Raw material | Whole pig from selected Tuscan pork |
| Aromatics | Rosemary, garlic, wild fennel, salt, black pepper |
| Cooking | Wood-fired oven · 9–12 hours · two-stage temperature |
| Formats | Piece ~1.5 kg · Whole ~6.5 kg |
| Storage | +2/+4 °C vacuum-packed |
| Gluten-free · Lactose-free | ✅ |
🍽️ How to Serve
Tuscan Porchetta is served at room temperature — not hot, not cold from the fridge. Take out of the fridge at least 30 minutes before serving. Slice 5–8 mm thick with a sharp knife that keeps the crackling intact.
The classic Tuscan way
On Tuscan unsalted bread — the saltless loaf that traditionally accompanies Tuscan charcuterie — with a drizzle of Chianti Classico DOP Extra Virgin Olive Oil.
On the charcuterie board
Thinly sliced alongside Finocchiona IGP, Tuscan Salami and Cave-Aged Pecorino Stagionato.
🤝 HoReCa
Tuscan Porchetta is one of the most requested products for buffets, events and restaurants with Tuscan-style menus. The whole 6.5 kg format is designed for professional gastronomy. For regular supplies, dedicated pricing and professional logistics: info@salumeriatoscana.shop | +39 339 879 4945
❄️ Delivery
| Destination | Cost |
|---|---|
| 🇮🇹 Italy — order under €75 · standard 48h | €8.90 |
| 🇮🇹 Italy — order from €75 · 24/48h | €3.90 |
| 🇩🇪 🇦🇹 Germany and Austria — 0–5 kg | €19.90 |
| 🇩🇪 🇦🇹 Germany and Austria — 5–10 kg | €28.90 |
| 🇩🇪 🇦🇹 Germany and Austria — 10–20 kg | €39.90 |
| 🇩🇪 🇦🇹 Germany and Austria — over 20 kg | €49.00 |
| 🌍 Other European and non-EU countries | calculated at checkout |
Shipped every Monday, Tuesday and Wednesday, orders processed within 1 working day. Delivery across Europe in 2–3 working days. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.
❓ FAQ
What is the difference between Tuscan porchetta and the porchetta of Lazio?
The main difference is wild fennel: in Tuscan porchetta it joins rosemary, garlic and black pepper, while the production rules of Porchetta di Ariccia IGP allow only black pepper, rosemary and garlic. Both are traditionally served cold or at room temperature. Neither is objectively better — they are two different products with precise territorial identities.
How do you re-crisp the crackling after delivery?
Leave at room temperature for 30 minutes, then 8–10 minutes in the oven at 180 °C (356 °F).
How many people does a 1.5 kg piece serve?
As antipasto/charcuterie on a board: 8–10 people. As a main: 4–5 people.
