Porchetta

Porchetta is a traditional street food of Central Italy. Sold from a cart or a truck, it is a whole roast pig boned out and stuffed with the liver, heart and other entrails mixed with savory herbs then slow roasted in a wood oven. It is sliced to order and served in a sandwich as a quick treat at the market or at a fair. In 2008 Sara Jenkins and Matt Lindemulder decided to bring this classic food of their childhood to New York City. Instead of whole pigs, they sourced whole loins with the belly and skin still attached, the same cut the mad butcher of Chianti, Dario Cecchini taught Sara to use. Slowly roasted at various levels of humidity and dry heat the pork comes out meltingly soft and juicy. The pork is kept warm and sliced and assembled to order just like in Italy. We offer up the sandwich with a little bit of everything, or pork three ways as Matt likes to say, fatty belly, crispy skin, lean loin and of course plenty of aromatics. We source our pork from Niman ranch where the pigs are raised humanely with no growth hormones or antibiotics ever. Our commitment is to bring you our favorite street food from Italy and make it as delicious as possible.