Great demonstration? All the italians watching this sad touristic exercise of pseudo-food ability were quite unimpressed. This is not Porchetta, and the guy should go get a job instead of insulting italian culinary traditions.
@@spamstabber It's not what IS shown, it's about what is NOT shown. Everybody would like to see the end result. It's a statement nothing else. The video description is perfectly fine.
Yes beautiful. Iam packing my bags and moving to Italy 🇮🇹. It is just amazing to watch Italians do anything food cars clothing they just put so much it love it... I cook a bit at home I try to keep this standard in what I do..
11.25 someone farts, and the butcher looks up, saying 'who did that, I'm going to make a KNUCKLE SANDWICH.' dude I was laughing so much, because I would go ape shit on everyone.
People who don't eat meat or pork in particular for whatever personal reasons, please just politely piss off to another food channel where you can enjoy watching highly trained 10 star mitchelin chefs prepare seeds, grass, twigs, lettuce leaves, individually stuffed rice grains, steamed, roasted, fried, and poached tofu, perfumed carrot roots with pumpkin skin and lavender soaked apple stems, and sun dried orange peel with hibiscus rose petals served on a bed of snapping Venus Fly Traps and irritating stinging nettle soup, with a sprinkling of unwashed bird's nest straw. Watching this beautiful pork will only upset you, why watch it?
Did you ever think of taking a large Beef roast and slicing it just like this one and after you place all your seasonings you lay out the Beef on top of the pork and then roll the both together? Well I did and before I started my rolling I had gotten some Beef grizzle which is the Beef fat and sliced it thin and layered it on top of the pork and when finished tie it and place it in the oven, I did this for Christmas and when it was done it melted in our mouths and as much as I made some had seconds and some had thirds which I did think I was going to have a lot of leftovers and it ended up I had not one slice left at the end of the night, It was so Goodddddddddddddddddd
Such beautifull carving skills! He flyed the loin twice for a tighter roll because it will be in the center! Nobody's listening to the commentary... use the correct fennel... use the correct parsley... lots of flavor, don't worry, it shrinks to nothing when cooking! If you don't know porchetta is cooked on a spit, you have no business commenting!
that is not porchetta, porchetta is a whole pig cooked in a wood oven if possible ... clearly with the necessary spices, garlic, but not much.... Fennel..... No parsley!!
Nice skills but authentic nonna recipe doesn’t include so much garlic and parsley...main ingredients are salt, pepper, garlic, garlic leaves, fennel leaves, some chilly flakes and put in wood fire grill to slow cook around 3 hours. After that the size of it goes to half, but that piece of meat with local bread is just awesome !!!!
A Roma e Castelli la porchetta si condisce con sale, pepe e rosmarino; altrove con aglio e sale, altrove…La porchetta non ha un brevetto, è un modo di cucinate il maial(ino) disossato, trovi mille modi in tutta l'Etruria, Sabina, Umbria, Abruzzo, persino in certi posti delle Marche...
La rovina delle ns.tradizioni, prezzemolo ?? Ci vuole finocchietto selvatico a rametti ,rosmarino e secondo le regioni altre spezie ,in toscana mettono la noce moscata, comunque vade retro prezzemolo
NOOOO! NO! This is NOT a Porchetta! We don't put garlic or parsley inside and we don't roll a chunck of a pig like this! The Porchetta (which means literally Little Lady Pig) is an entire pig baby stuffed with salt pepper and pistachio , cooked full in special hoven called Spiedo (which means On the spit) the skin got crunchy and the meat unbelievable juicy, the best part are the ears. This is not a Porchetta, don't trust a south italian guy who works outside of his country, he'll only try to sell his things in the better way. Come to Italy and try our REAL Foods, and for the real Porchetta you have to go to Ariccia , in Rome.
Why people kept using the italian name even is not italian, simple because italian not care about thier name . So other people broken the italian recepe, name and product the quality and quantity. Carbonara is popular but the ingredients is not carbonara. Pizza is everywhere but the ingredients is not pizza, monzzarella is the same should italian pay attention on this .
@@marifellibradilla1524 it hard to put attention of foods and recipe that everybody could change , look at TIME's Carbonare recipe.... it's not our own as Italians to be the Recipe-Police 😅
The best porchetta you can eat is in Umbria region, there are at least 4 or 5 place where you can get the best porchetta in the world, especially in Montefalco (Perugia)
Your mouth must be watering for a fucking heart attack with all that filthy fat. Even the meat doesn't even look "red-red" meat. The pork meat doesn't even qualify for red meat, dude.
