I GREW UP in South Philly and have vivid memories—colorful sights, joyous sounds, and delicious smells—of block parties and family celebrations centered on a whole pig slowly roasting on a spit, a tradition brought to the area by immigrants from the Abruzzo region of Italy. When it was time to eat, the meat was sliced and served with bright broccoli rabe (the bitterness was a perfect foil for the rich pork) and/or piled high on a hearty Sarcone’s roll (if you know, you know). The signature Italian porchetta spice blend—powered by loads of garlic and herbs—perfumed every bite.
This dish takes some work and time, but it is truly delicious and showstoppingly beautiful …
While I’ve seen plenty of recipes for porchetta Abruzzese that call for a roasted pork loin or
