Porchetta sandwich trucks can be found all over Italy at street fairs and outdoor markets. They're basically the Taco trucks of Italy. Fatty, whole boneless pig stuffed with herbs and lots and lots of salt. It's cooked over wood fire until the skin turns into golden brown crispy cracklins. It's like nothing else. The most delicious sandwich possible. And, only 2 Euro (about $3.00)!
I was in heaven.
The porchetta trucks seen here are in Camuccia. A small town in Tuscany at the base of the hill town of Cortona.
I had to do a taste test of the multiple trucks. It was worth every bit of heartburn.
It's also fairly simple to make this at home without using the whole pig. My friend Adam and I recently made our own little piece of swine heaven for a bbq.
To make your own Porchetta at home-
Take one whole pork loin.
Butterfly it and spread a liberal mixture of salt, pepper, rosemary, fennel pollen, garlic and olive oil.
Buy enough pork belly with the skin on to cover the whole loin.
Lay the butterflied and seasoned pork loin on the the pork belly with skin side down.
Roll the pork loin and belly together like a jelly roll.
Tie the whole roll with butchers string.
Place whole roast in a roasting pan.
Pour additional olive oil on the skin to make it crisp up more.
Put into a preheated 350 degree oven for roughly 3 hours (about 30 minutes per cooking lb) or until a thermometer in meat reaches 160 degrees and the skin is golden and crisp.
Let rest for 30 minutes.
Slice and serve on its own or in a sandwich. We used ciabatta and fresh ricotta. A finer sandwich would be hard to find.
If you are in NYC you can find this delicious treat at "Porchetta", and appropriately names sandwich shop on the East Village.
They use a similar method as described in the recipe above.