Yesterday, I went to City Market and watched in awe as Viande Meats and Sausage butcher, Tom Daly, de-boned, stuffed, and trussed a young pig. He was making porchetta, a classic Italian pork dish with deep historical roots. Viande has been selling this delicacy every Friday for almost a decade.
Porchetta is essentially a whole, stuffed, roasted pig. After being de-boned, the meat is seasoned with garlic, black pepper, salt and rosemary. Then, it is layered with pork sausage and a butterflied pork loin, before being sewn together again. The end result looks less like a pig and more like a giant, fleshy caterpillar with a pigs head.
I’ll be returning to Viande tomorrow to see the porchetta emerge from the oven, and talk to some of the regular customers. Look for the full story in an upcoming Last Supper.
Dude.
Could that picture have been after the jump?
Ick.
YUMMY!
Isn’t that the mommy of Steve’s pork log?
Also is that link supposed to go to the website for Viande? Just wondering.
AAAAAAAAAAAAAA!!!!!!
I can’t look that pig in the eye after its been so bizarrely mutilated. Jesus Christ, meats of all sizes stuffed up its ass and then turned into a caterpillar. What a humiliating way to go, even for a pig.
oh man, that pig looks so sad. ugh.
Thanks! You’ve reaffirmed my commitment to vegetarianism.
Only a matter of time before the smell of bacon brought the vegetarians swooping in on this one. Quick, eat that damn pig before FIGHTING FOOD CLUB! gets wind of this post!
Aaaaaargh!
Sorry. That should have been —
Bleeeech!
Oh, I say, chappies. This photograph reminds me ever so much of being a midshipman aboard the HMS Cornhole. Trussed up and stuffed. Quite the initiation rite, I tell you. Can’t do that sort of thing now since Prince Willy’s mum’s family put their foot down. Damned shame, too. Been a tradition in the RN since the days of Henry VII and founding of the Navy. Well, can’t stand in the way of progress. Glad my active service was during the reign of a monarch with real cojones, so to speak. Kicked those Argentines right back to the Argentines, too, so to speak.
Well, work becons.
Next.
Oh, man… this looked/sounded so good, I demanded that my husband go and pick some up. And now he’s taunting me from home while I’m stuck at work, telling me how good it is.
We have also dubbed it the “pig-o-pillar.”
why don’t you vegetarians mind your own business; I don’t look at veg. restaurant sites and say I’m grossed out. Nobody cares if you like it or not. In fact because of your pushiness people like myself go out of our way to find ways to offend you.