Marc Angelo Porchetta

My overall rating

If you're thinking of a roast that's just pop-in-the-oven and done this might not be for you. For people not familiar with pork outside of ham, chops and bacon this roast might seem a little weird or disgusting. It's weight is 1200 grams but...   +

If you're thinking of a roast that's just pop-in-the-oven and done this might not be for you.

For people not familiar with pork outside of ham, chops and bacon this roast might seem a little weird or disgusting.

It's weight is 1200 grams but don't expect it all to be edible, the protective layer of skin and fat on this is probably a little extreme for the actual amount of meat in the roast.

Cooking is fairly simple, follow the instructions but don't rely on the pop-up thermometer. The thermometer won't pop up since it seems to be under the skin and in the fat so it would only pop if you removed the top layer beforehand(which would probably ruin the roast)

The top will always be black, this is the crackling(Skin) you're supposed to remove before eating, If you want to be showy and drop the roast on plate without it you'll also have to remove the fat. Both of which will be pretty difficult with the 'twine' seemingly buried in or threaded through the meat and fat. I'd suggest just carving and serving by the slice informing people to peel as needed.

Taste is very nice if you enjoy 'Mediterranean' style herbs and pork, the copious fat and skin keep the pork shoulder nice and moist but if you don't want pieces with just plain 'ham' taste you're going to need to spoon out the fat from the tin over slices of the roast.    -