Porchetta is a savory, fatty, moist pork roast, originating from central Italy. This recipe has been adapted from Jamie Oliver, and serves 16 - 20 people. It's an impressive dish to serve for a special occasion. You can also choose any stuffing of your choice to fill the roast. 

•    1 x 5 kg Irvings Porchetta (pork loin , with belly attached, skin on)
•    4 red onions
•    1 lb Irvings smoked side bacon ends
•    olive oil
•    50 g unsalted butter
•    1 tablespoon fennel seeds
•    400 g free-range chicken livers , cleaned, trimmed
•    1 bunch of fresh sage , (30g)
•    1 bunch of fresh rosemary , (30g)
•    ½ a bottle of white wine
•    200 g mixed dried apricots , cranberries, raisins, sultanas
•    50 g pine nuts
•    100 g Parmesan cheese
•    200 g stale breadcrumbs
•    8 carrots
•    2 heaped tablespoons all purpose flour
•    500 ml chicken stock

1.    Get your meat out of the fridge and up to room temperature before you cook it.
2.    For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3.    Stir the livers into the pan, followed by the herbs and 50 ml of the wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4.    Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5.    Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper.
6.    Scatter over the stuffing, then roll up the pork, patting on and compacting the stuffing as you go.
7.    Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8.    When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF).
9.    Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10.    Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

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