Porchetta Pt. 2 11.27.2011

The night before Thanksgiving I roasted the porchetta that had been dry aging for four days. It turned out wonderful! Mahogany crackln, unctuous belly, and juicy loin. This roast is definitely going in my repertoire of feast meals, it is not at all cheap, but it can be made days ahead of time and is very easy to prepare. The porchetta was served with roasted root vegetables and butter lettuce with a creamy tarragon vinaigrette and we drank a 1998 Castellare I Sodi di S.Niccolo Tuscan with it. Thanks to Christian at Pastaworks for your never ending expertise, and the Payne family for growing truly amazing pork!

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About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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