Porchetta Roast

Kurobuta Pork

$175.00

The porchetta is a savory boneless pork specialty seasoned with spices and hand rolled into a roast. Made from 100% Kurobuta (Berkshire) pork. Average weight is 7.5 lbs.

Product variants

The porchetta is a savory boneless pork specialty seasoned with spices and hand rolled into a roast. Made from 100% Kurobuta (Berkshire) pork. Average weight is 7.5 lbs.

Heritage Breed

Family Farm Raised

SRF Kurobuta Pork

Porchetta is a traditional Italian roast of herb seasoned pork that is juicy in the center with a crisp fat cap on the outside. We make ours from a 100% Kurobuta boneless pork belly for a rich exterior and finely marbled interior. A layer of seasoning and spices is sprinkled on by hand before the beautiful roast is rolled and tied with twine.

This is an unexpected dish that is perfect for holiday meals and special occasions. Our porchetta is very rich and a little goes a long way. Try it as a replacement for a turkey at Thanksgiving or as an extra center-of-the-plate item for a large crowd. The porchetta is delicious served in slices or as the filling for a traditional Italian sandwich.

Made using a skinless Kurobuta pork belly with the loin attached and a rich fat cap on the exterior.

Average weight: 7.5 lbs.

Heat oven heat to 500°F.

Place porchetta on a wire rack in a baking sheet and place in the oven. Sear about 30 minutes until browned.

Turn oven to 350°F and continue to bake until the center of the roast reads 145°F. This will take about 2 hours, but use a thermometer for the exact time.

Monitor the baking process and rotate the porchetta so it cooks evenly.

Rest the roast about 30 minutes, then slice and serve.

Salt, fennel, red pepper, rosemary, black pepper and sage, dextrose, dehydrated garlic, dehydrated orange peel, citric acid, orange oil, spice extractive-capsicum

Details

Porchetta is a traditional Italian roast of herb seasoned pork that is juicy in the center with a crisp fat cap on the outside. We make ours from a 100% Kurobuta boneless pork belly for a rich exterior and finely marbled interior. A layer of seasoning and spices is sprinkled on by hand before the beautiful roast is rolled and tied with twine.

This is an unexpected dish that is perfect for holiday meals and special occasions. Our porchetta is very rich and a little goes a long way. Try it as a replacement for a turkey at Thanksgiving or as an extra center-of-the-plate item for a large crowd. The porchetta is delicious served in slices or as the filling for a traditional Italian sandwich.

Made using a skinless Kurobuta pork belly with the loin attached and a rich fat cap on the exterior.

Average weight: 7.5 lbs.

Cooking Tips

Heat oven heat to 500°F.

Place porchetta on a wire rack in a baking sheet and place in the oven. Sear about 30 minutes until browned.

Turn oven to 350°F and continue to bake until the center of the roast reads 145°F. This will take about 2 hours, but use a thermometer for the exact time.

Monitor the baking process and rotate the porchetta so it cooks evenly.

Rest the roast about 30 minutes, then slice and serve.

Ingredients

Salt, fennel, red pepper, rosemary, black pepper and sage, dextrose, dehydrated garlic, dehydrated orange peel, citric acid, orange oil, spice extractive-capsicum

What is Kurobuta Pork?

Kurobuta is a heritage breed with flavor superior to commodity pork. This premium pork is known as Berkshire in England and Kurobuta in Japan, where it is considered the culinary equivalent of Wagyu beef. Kurobuta contains abundant marbling for a heightened flavor profile and higher pH which creates a deep pink color and an increased moisture content. The result is pork with robust juicy flavor, tender texture and a hint of natural sweetness.

Frequently Asked Questions

What is Kurobuta pork?

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms in the American Midwest without hormones using a natural, slow feed process.

How does Snake River Farms package and ship their pork products?

We ship our Kurobuta pork products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 business days of ordering or schedule for a date in the future. Learn more about packaging and shipping here.

How long will my SRF Kurobuta pork last and how should it be stored?

For optimal quality, you can store your SRF Kurobuta pork in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40°F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal.

Overall rating: 4.5176992 / 5 from 226 reviews.

AI Generated Review Summary

Porchetta Roast is a traditional Italian dish made from 100% Kurobuta boneless pork belly, seasoned and rolled with a crispy fat cap. Customers praise its superb flavor, excellent quality, and delightful meal experience. It's perfect for special occasions and large gatherings.

Summary topics

Roast Quality: 25%
Meal Experience: 5%
Seasoning Quality: 5%
Order Satisfaction: 21%
Product Quality: 10%

Review topics: ["size","flavor","quality","order","value","shipping","skin","service","favorite","convenience","treat","roast","meat","porchetta","pork","meal","fat","seasoning","dinner","guests","slices","sandwiches","leftovers","sear","cooked","ribs","spices","hit","rub","alternative"].

Review highlights

"Price but great tasting, great shipping, and timely deliveries." — Stephen S.
"Robust herbs, flavorful pork with perfect amount of fat for a nice outer crust." — Angelina A.
"The quality and taste were so great." — Jennifer H.

Reviews

I followed the cooking instructions

"I followed the cooking instructions on the package. The pork was excellent and very tender and gave the overall product a 4+ star rating. The only issue I had and that came up during dinner was about the spices (especially the pepper) that was rolled up into the Porchetta. It was concentrated in the very middle of the roast and not spread out through the different layers of meat. That concentration of spices overwhelmed that portion of the meat and was left by a couple of guests on their plate."

— Robert B. (4/5)

OMG! The absolute best Christmas

"OMG! The absolute best Christmas dinner ever! The pork was so delicious and pretty simple to cook on my Big Green Egg! I ordered one for NYE as well!"

— Tom C. (5/5)

Purchased this for Christmas Day

"Purchased this for Christmas Day lunch and it was a hit! It was pricey, but worth it -- lots of flavor, well prepared, and a large quantity (enough for leftovers to send home with guests as well as to keep in our own fridge for a couple of future meals). The only opportunity would be to not skimp on the filling inside the roll -- it would've been great to have more of that flavor to cut through all the meat and fat!"

— Carlo A. (5/5)

Excellent!!!!!!!

"Excellent!!!!!!!"

— Marilyn S. (5/5)

Fantastic porchetta. Great cracking and

"Fantastic porchetta. Great cracking and very moist. Will buy again."

— Glen P. (5/5)

It was really rich and

"It was really rich and the flavor was delicious. My guests were impressed and happy to take leftovers. Much easier than making oneself."

— Yvonne K. (5/5)

Fantastic when smoked to 138and

"Fantastic when smoked to 138and then rested up to 147 before slicing. My guests thought it was delicious and devoured every piece."

— William C. (5/5)

The porchetta wasn’t wrapped tight

"The porchetta wasn’t wrapped tight enough so it split apart while cooking. Meat quality was great however."

— Dylan S. (4/5)

Porchetta Roast Was a excellent

"Porchetta Roast Was a excellent Holiday treat. Will have to do it again for a treat on the next holiday meal."

— Jimmy W. (5/5)

Pork belly cover was cut

"Pork belly cover was cut at end and did not cover complete pork loin. End before cooked correctly."

— Eduardo C. (3/5)