Porketta recipe

[BobT]

I just finished up a porketta. Been working on the spice combination for quite awhile and I think I finally got it. I grew up on porketta but never knew the spice combinations used. Anyway, I thought I'd share it with you all.

Here's the spice/herb blend I use.

2 tsp. fennel seed (tried using ground but whole seed is much better)

2-3 tsp. salt

2 tsp. pepper

2 tsp. rosemary

2 tsp. oregano

2 tsp. parsley flake

2 tsp. celery flake

2 tsp. basil

1 tsp. garlic powder

1 tsp. onion powder

3-5# Pork roast.

I've used loin roasts but they are too lean. Need a roast with some fat for flavor and to absorb the spices.

Slice into the roast and open it up so you can spice inside. I've heard of some shops on the range that would spiral cut the roast lengthwise so it could literally be unrolled. I think that is how F&D Meats in Virginia did theirs but it's been so long ago I can't remember. I like to make a couple cuts and then after spicing tie it with a string.

When you add the spice be generous! There isn't very much salt so you can't over-do it. When I get done it is really covered to the point of being green from the leafy herbs.

Spice the inside, close it, and tie with string. Then do the outside.

Bake at 350 degrees covered until done. About 2-1/2 hours for a 3# roast. I like to put the roast on a rack in the roaster and add a small amount of water in the pan for moisture.

Goes really well sliced and served on buttered hard rolls, mustard, and swiss cheese along with homemade potato salad. Make sure you get the end pieces with all the spices!

[Jim Almquist]

Thanks for sharing your findings Bob.

Sure sounds like all the right stuff so its time to get a roast and give that a try next week. The last one the wife picked up at a store did not impress me at all but I think this recipe should do the trick.

[Leaky]

Awesome - Thanks Bob. I grew up on Porkettas from Zups in Ely and pick one or two up everytime I get home. Have always wanted to try one on my own. My guess is that a bonelss pork butt roast would probably work best, right?

[BobT]

That's what I figured I'd use the next time I did one.

[Crow Hunter]

Thanks for sharing your recipe. If that spice mix was used to season a batch of venison breakfast sausage, do you think it would be good or too overpowering?

[BobT]

I haven't done it myself....yet...but my brother-in-law has used porketta seasoning on venison roast and it turns out pretty good. I don't see why it wouldn't work in a sausage. You'd have to work out the amounts detail but that could be the fun part. I would say this would be enough to season about 3 to 4 pounds of meat but maybe start with a little less. Can always add but tough to remove once it's in.

[Leaky]

I've had porketta brats and they are delicious.

[slovene]

I use about 15 oz. of seasoning to 25 lbs of 50/50 mix venny and pork for

my porketta sausage and that seems about right. Delish!!