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Suckling pig porchetta spiedini

Suckling pig porchetta spiedini

Regular price
£14.00
Regular price
Sale price
£14.00
Unit price
per 
Tax included.

This dish is travesty on travesty. Porchetta – the best part of a pig, stuffed with mountain herbs and wood-roasted to fill the best of sandwiches – ought to be made with a pig, not a piglet. And once roast, the slices should be eaten just warm, or even at room temperature – as a snack, part of a luncheon spread, or in a sarnie – but certainly not put on the barbecue. And yet here I, a self-proclaimed traditionalist and stickler for the old ways, am offering little skewers with little disks of suckling pig Porchetta and proposing them for your BBQ. If there is any excuse for such hypocrisy, it is to be found in the eating.

You will need:

A little olive oil

A preheated BBQ or griddle pan

 

Your pack serves 2 as a main and contains 4 discs of suckling pig Porchetta, on skewers

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain garlic.