Porchetta. Need I say anymore? Head down to the village, and you will find the black and white tiled hole in the wall that is Porchetta.
What is Porchetta? Porchetta is a delicious Italian speciality of roasted pig deboned and stuffed with herbs, entrails, and garlic. This may not immediately draw your attention, but it should. Porchetta should be fatty, juicy, and delicious, and Porchetta (the place) does it right. The owners of Porchetta were taught the ways of the pig by the famed Italian celebrity chef Dario Checchini. He may not be that famous in America, but in Italy he is known as the master of meat, so I trust Porchetta in providing the authentic Italian fare. As Porchetta puts in, they provide “pork three ways…fatty belly, crispy skin, lean loin and of course plenty of aromatics.” Now have I caught your attention?
Porchetta is a small place. It has one room with a large spit holding the pork loin and a counter for patrons to sit at. Other than that, there isn’t much. Nevertheless, this does not stop the patrons who keep coming back for the aromatic and delicious pork.
I have no shame in admitting that I have been to Porchetta on almost a weekly basis since school started. The first two visits, I ordered the sandwich. It is delicious, fatty pork packed into a delicious ciabbata roll. The juicy pork and the crunchy, fatty skin complement each other perfectly, and the sandwich needs no additions. It is simplicity at its finest. While the flavor is perfect, my only issue with the sandwich is that it left me wanting more porchetta and less bread.
So, on my third trip, I switched things up and went all out. I got the porchetta plate. This is even better than the sandwich. It is a heaping plate of porchetta accompanied by two sides. I stuck with the roasted potatoes with burnt ends and the sautéed cooking greens, which make everything seem a little bit healthier, even if they are drenched in olive oil. The greens are fine, but they aren’t essential to the experience. The potatoes are really the excellent supporting role. Roasted potatoes don’t sound very interesting, but it’s really all about the burnt ends of porchetta that the potatoes are cooked in. The burnt ends are basically just big chunks of bacon, and what goes better with pork fat than more pork fat?
I rest my case. Any carnivore, or actually, anyone at all who walks into Porchetta will not be able to resist the delicious simplicity that they provide.