A masterpiece! Kunekune whole loin porchetta. Deboned 10 lb whole loin, stuffed and rolled.
This was prepared for Easter 2019, with variation on traditional porchetta recipes.
Stuffing includes ground Kunekune pork, liver, minced onions, olive oil, chopped pignoli and pistachio, chopped figs, sherry, sea salt, black pepper, sage, rosemary, thyme, parsley and oregano. It’s not traditional, but I also like to add bread crumbs to my stuffing.
Wrapped and tied, on a bed of carrots, parsnips and shallots, decorated with more fresh herbs.