Pockchetta is a savory, fatty and moist boneless pork roast of Italian culinary tradition. The loin and the belly is deboned and is stuffed carefully with fennel, sage, parsley, salt, pepper, garlic and chopped apricots. It is traditionally spitted and roasted over wood for at least 8 hours but you can cook it in a convential oven at 160oc and turn up the heat for the last 15mins to get delicious crackling . 

Three days notice required.

Porkchetta (1.5kg-3kg)