News & Events
What's New: Petite Porchetta
Sunday, November 28, 2010 (SF Chronicle)
Lindsay Patterson
The timeless tradition of making a slowly roasted porchetta - a roulade of seasoned, boneless pork loin and tenderloin wrapped inside a skin-on belly - has been simplified with the availability of a fully cooked product from Porchetta Primata.
The Petite Porchetta comes in a manageable 2- to 3-pound size and is stuffed with a well balanced herb and spice mixture. Its wonderfully crackly thin skin covers tender, moist meat. Re-heat it for a meal, or serve it at room temperature for a holiday buffet.
Petite Porchetta ($8.69/pound) is available at Lucca Delicatessen, Cheese Plus and Say Cheese, all in San Francisco; at most Bay Area Costco stores; and from porchettaprimata.com.
Porchetta Primata now available at Tastings Gourmet Market
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Porchetta Primata on thenibble.com
We're their Pick of the Week!Find Porchetta Primata In and Around The New York City Area
- Fairway Markets: new york, new jersey, brooklyn
- Nicola’s, NYC
- Grace’s Marketplace , NYC
- Anthony and Sons, new jersey
- Barzini’s, NYC
- Blue apron foods, brooklyn
- Formaggio at the essex st market, NYC
- Murrays real salaml, NYC
- Murray’s cheese, NYC
- South end formaggio, boston, ma
Porchetta Primata Around The Web
We've recently been mentioned at both kyagr.com and murrayscheese.comPittsburg Tribune Review Mentions Porchetta Primata
The August 5th edition of the Tribune Review mentions Porchetta Primata in an article called, "Flights of Food Fancy: Exciting new specialty items for your larder".A Little Bite of Italy from Kentucky
Porchetta Primata's High-end pork product gets national acclaim
By WARREN BEELER, Kentucky Agricultural NewsA unique Kentucky Proud pork product with its roots in ancient Rome received kudos in August from The New York Times, where they know a thing or two about fine Italian food.
Porchetta Primata is the result of a partnership between a specialty food marketing expert, a Todd County hog producer, a Christian County slaughterhouse and two Louisville processors. The Kentucky Agricultural Development Board chipped in with a zero-interest loan for cooking equipment.
Nathan Marcus, a specialty food marketing expert from Birmingham, Ala., guided the project from the research stage through selection of producers and processors and finally marketing. Family farmer Allen Franks of Todd County raises the pigs without treating them with hormones and delivers them to Hampton Meats of Hopkinsville for harvest. The animals are deboned at Irish Hill in Louisville, and the meat is hand-seasoned, rolled, tied together and cooked by Custom Food Solutions, also of Louisville, using a special oven from Italy designed specifically for porchetta.
The process produces four porchetta products. Tronchetto Di Porchetta is a product from the center of the hog starting just behind the shoulder to just in front of the ham. Prosciutto porchetta uses the ham. Pancetta porchetta is a smaller product produced from the belly. Classic porchetta utilizes the entire animal, including the head.
Porchetta Primata products have been sold at Disney Properties, Pebble Beach, on cruise ships and in luxury boxes at sports arenas. For more information, call (205) 297-913-3474 or go to www.porchettaprimata.com.
Porchetta in the Round, Up From Kentucky
By Florence FabricantPublished: August 6, 2008
Hybrid pigs raised in Kentucky are carefully developed for the flavor of their meat. The animals, a cross between Duroc and Yorkshire breeds, are 95 to 200 pounds when slaughtered ? commercial pigs are usually 300 ? then deboned by hand. The meat is rolled with rosemary and other seasonings, tied and roasted
The finished product, Porchetta Primata, is beautifully bronzed, marbled with some fat and ready to slice and eat, needing only some exotic mustard or other condiment. Unlike some imported porchetta products, it is produced without the preservative sodium nitrate.
A six- to eight-pound section, called a tronchetto, held above by Christopher Marcano at Fairway, is sold by the pound at most shops. A whole boned stuffed pig, about 45 pounds, would make a magnificent centerpiece on a buffet table and can be ordered from Fairway.
The porchetta is $23.96 a pound ($5.99 a quarter-pound) at Fairway, $19.99 a pound at Agata & Valentina, $28 at Todaro Brothers, $24.99 at Grace?s Marketplace and $21.95 at Nicola?s Specialty Foods. A six-pound tronchetto is $149 plus shipping from chefswarehouse.com.
Ibeco bellota hams, from Spanish pigs fattened on acorns, have arrived in this country. The ham, sliced, is $100 a pound at Agata & Valentina; $150 a pound at Dean and DeLuca; and, at Desparand Foods, $159 a pound machine-sliced or $169 a pound hand-sliced. It is also sold at tienda.com for $34.50 for four ounces.