Porchetta Romana

Product with the typical intense aroma of the porchetta, it is cylindrical in shape and, internally, when cut, the slice is brown flesh. From manually boned national pork, salt, pepper, spices and natural spices are added. It is cooked slowly for 10 – 12 hours in a steam oven. At the end of cooking it is cooled in blast chiller until they reach at heart a temperature of +2 °C, to ensure their wholesomeness.