Looking for porketta receipe

[Mike89]

Hey all you people on the Iron range, would someone have a good receipe for porketta? I used to get it from Frabonies(?) in Hibbing but I don't get up there anymore.

thanks all!!

Mike

[Da Beak]

Oh Yeah! I'll be watching this thread close! Mmmm!

[Bohunk]

I make my own porkettas, but I get the seasoning from some folks who were from Hibbing, but now live in Washington State. They are fantastic! My brother also has a recipe, I would have to talk him into giving it to me. Can give you the HSOforum/phone number of the seasoning people if you like. Also made porketta-venison sausage this year. Mighty tasty!!

[Mike89]

Hey Bohunk! that sounds great! any and all help is appreciated!

Thanks,

Mike

[Bohunk]

vecchiseasoning.com is the HSOforum. I usually order the 25 oz. size bottle ($8.95). Find a pork roast, preferably one with the stretch netting already on it, then take off the netting. Unroll the roast, rub generous amounts of seasoning on the inside of roast, roll up and apply more seasoning to the outside. Put the net back on the roast and throw in a crockpot with a little water in it on low for 3-6 hours, or until done, depending on the size of the roast. Then slice thin or shred the porketta and serve on a fresh hard roll. DOBRO! Hope this helped you out, my brother is getting me the homemade recipe as well..will let you know when I get it.

[Da Beak]

From one Bohunk to another... Hvala ti !!

[Jim Almquist]

Thanks for the site. I also will be waiting for your brothers recipe. The porketta's that the wife picks up at Super One just don't seem to have the right or maybe not enough flavor so I am happy that I can make one of my own. There is nothing like that smell coming from the crock pot when you walk in the door

[Mike89]

Man, I can't thank you enough!! And yes I would like the home made from your brother too!!!!!!

Mike

[Shetek kid]

Can you describe the seasoning to someone who isn't wise to what it is. We like pork in fact just did a big tenderloin yesterday.

Mike do you know a carpenter(s) there in town, last name starts with a G and ends with an R ?

kt

[Juneau4]

One I like is useing Italian seasoning-get at cashwise-marjoram,oregano,rosemary,thyme,Basil,and savory add onion salt,garlic salt,and black pepper. Rub on and inside the meatcut of choice. You may wish to mix this with oil so it sticks better. Cook how ever you prefer, crockpot, oven. If you let it set for a couple of days before cooking it absorbs the spices better. The Ital. seasoning comes in bulk and costs $2. Just bought some today.

[Bohunk]

ShetekKid- Porketta is Italian and comes from the word Porchetta which means roast pig. It mainly is salt, garlic salt, basil, parsley, rosemary, pepper, onion salt, celery flakes, oregano, and the most important of all, fennel seeds. There are many variations to recipes for porketta, but to be a true porketta, you must use fennel seed. Also, it must be used as a dry rub for the meat, no liquids at all in seasoning.

Da Beak- I see you're from Chisholm. My wife is from there and so is my mother. I assume you're also into the potica and sarma thing as well. Just made a batch of sarma with real sourheads. So sour they made my eyes water, and no tomato sauce on them either, that's considered a sacrilige in my home.

[BobT]

When you make that porketta don't forget to cut the roast so it can be laid flat. Season the top surface and then roll it back up again so you have a spiral layer of seasoning inside.

F&D meats on Hoover Rd. in Virginia made excellent porkettas when I lived up there. Well, that was 25 years ago. Don't know if they are still around but if you're up that way, might want to check them out.

How about Cobb-Cook in Hibbing? If memory serves me correctly, they can put together a good one.

Porketta. The only time I get good ones is when I take a trip back home. Around here they THINK they know what a porketta is.

Want to try something real special. Use a venison roast instead of pork. Very tasty.

Bob

[colonel42]

There is not a better Porketta made in this world unless it has Fraboni's printed on the label. One nice thing is they sell porketta's already cooked and shreaded. Buy it by the pound. Great Super Bowl food!!! Toss it in the crock pot and get them hard rolls from Sunrise in Hibbing. I also like to have it for deer camp. Again toss in the crock pot and turn on low. Come in for lunch and your ready to go. Cobb Cook in Hibbing does sell the seasonings too. I have made Venetta's (Venison/Porketta seasonings) which are awesome too.

[Bohunk]

As promised, here is the recipe:

4-5 lb. boneless pork butt

2 tsp. fennel seed

2 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 salt

1 tsp. onion salt

Mix all ingredients together and cover pork, that has been butterflied and laid flat, on both sides generously with the seasoning. Roll up roast and either tie with string, or use a net and place in roaster pan. Add 1/2 to 1 cup of water, cover and bake 2-3 hrs at 325. I prefer them in the crockpot. Either way it is good.

[chaffmj]

I buy porkettas from Cossetta's in St. Paul and I think they are very good but I don't know any better because that is the only kind I have ever had. I will have to try Bohunk's recipe.

[Jim Almquist]

Thanks Bohunk

I can,t wait to give it a try.

That is a picture of my tummy on Porketta

[Mike89]

Shetek kid, not sure on the person you are talking about. I know a few people who that but it's not hitting me now.

Bob T. I see you too are are a fan of the porketta. Sometime we will have figure a meal!!

Bohunk, Thanks again!!

Mike

[Da Beak]

Da Beak- I see you're from Chisholm. My wife is from there and so is my mother. I assume you're also into the potica and sarma thing as well. Just made a batch of sarma with real sourheads. So sour they made my eyes water, and no tomato sauce on them either, that's considered a sacrilige in my home.

Ahhh Yes, Sarmas! Tomato Sauce was banned in my house as well. And I haven't been able to find good Potica since I moved down here. Man I miss that. A little butter on it, maybe a slice of Ham, Mmmm, that's good eats!

Thanks for making me hungry and homesick Bohunk! j/k

[BobT]

Wonder what happened to my wife's plan to make some potica for Christmas this year? Maybe I need to push her a little more.

Bob

[BobT]

Quote:

Bob T. I see you too are are a fan of the porketta. Sometime we will have figure a meal!!

Just might have to do that.

Bob

[Bohunk]

Aaah....potica. We (my wife and I) made and sold over 400 loaves this year. By the time Christmas comes around, I can barely get myself to eat it anymore. Nice and thin dough, able to read the paper through it before rolling it up with the sheet. BobT- I agree you must push harder for some loaves. I work full time in the mines, and my wife works part time at the hospital. Two kids under the age of 5. Tell her no more excuses, just start pulling! LOL

[Da Beak]

Nice and thin dough, able to read the paper through it before rolling it up with the sheet.

And that's the only way to make it! You're a lucky man!

[BobT]

Aaah....potica. We (my wife and I) made and sold over 400 loaves this year. By the time Christmas comes around, I can barely get myself to eat it anymore. Nice and thin dough, able to read the paper through it before rolling it up with the sheet. BobT- I agree you must push harder for some loaves. I work full time in the mines, and my wife works part time at the hospital. Two kids under the age of 5. Tell her no more excuses, just start pulling! LOL

400 loaves. You must be gluttens for punishment. That's a lot of work.

Bob

[Bohunk]

At $20 a loaf, it's all worth it in the end! But I am glad when the 3-month process is all done, time to enjoy a cold one or ten!

[Leaky]

Another option is to google up Zups (Ely) HSOforum. You can have one of the best porkettas you've ever had delivered to your door. You'll find it listed under sausage meat & poultry. Great porketta sausages as well. Can't make a trip to Ely without coming back with a winter's supply of roasts & sausages.