There is one product that unites everyone — until you specify the adjective: porchetta. Because Tuscan and Roman porchetta are two completely different things, with different recipes, different aromas and a gastronomic rivalry that has lasted for centuries. The Tuscan version is drier, crispier and more fragrant with rosemary and garlic — whoever tries it for the first time understands immediately why the crackling changes everything.
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-roasted in the oven until the characteristic crispy crackling forms. The fundamental difference from Roman porchetta lies in the aromatics: the Tuscan version uses rosemary and garlic as the main actors, with wild fennel in a supporting role. The cooking is longer and at higher temperature in the final phase to caramelise the skin.
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 oven roasting. The porchetta roasts at moderate temperature for several hours, then the temperature 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 |
| 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 €50 | €8.90 |
| 🇮🇹 Italy — order €50–119.99 | €4.90 |
| 🇮🇹 Italy — order over €120 | €3.90 |
| 🌍 Europe — 0–5 kg | €19 |
| 🌍 Europe — 5–10 kg | €26 |
| 🌍 Europe — over 10 kg | €33 |
Shipped every Monday, Tuesday and Wednesday for delivery by Friday. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.
❓ FAQ
What is the difference between Tuscan and Roman porchetta?
Tuscan uses rosemary and garlic, has crispier crackling, served at room temperature. Roman is softer, more fragrant with wild fennel and pepper, typically served hot. 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.
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