Description
The Porchetta di Ariccia PGI refers to the product obtained from the processing of either a whole pig or the central part (“tronchetta”/trunk), which is cooked and seasoned. The pigs belong to the Landrace, Large White or Pietrain breeds or their hybrids, and must be female.
Production Area
The production area of Porchetta di Ariccia PGI is within the territory of the Municipality of Ariccia, in the Province of Rome, in the Lazio Region.
Production Method
The carcasses are deboned by hand and the excess meat is removed; this is then used to produce charcuterie products and other cuts. The product is then salted with sea salt and left to rest. It is then massaged by hand in order to eliminate any salt that has not been absorbed by the meat. This product is then seasoned with rosemary, garlic and black pepper, either finely or coarsely ground. String is tied around the pork before it is cooked so as to maintain its shape. This is then attached to a food-grade or stainless-steel tube, allowing the heat to arrive at the centre of the carcass. The meat is then cooked at a temperature of 160 and 280°C for 3-6 hours. Once removed from the oven, it is cooled at a temperature of between 10 and 30°C for 5-15 hours, in order to eliminate the fat and excess liquids, allow the rind to become crispy, and the meat to obtain its typical colour; it also gives the product a longer shelf life.
Appearance and Flavour
Porchetta di Ariccia PGI is characterised by a brown, crispy rind and a softer under-side. The meat is pinkish-white, interspersed with the brown colour of the spices. It has a strong flavour thanks to the rosemary, garlic and black pepper. Porchetta di Ariccia PGI Intera (whole) has a final weight of 27-45 kg, while the Tronchetto (trunk) weighs 7-13 kg.
History
Porchetta is a millenary tradition in Ariccia, most likely dating back to pre-Roman times and the Latin populations. Not only can the custom of offering pork as a sacrifice to the gods be attributed to Ariccia, it is also believed that the artisan mastery of preparing porchetta – passed down from father to son for centuries – was able to develop thanks to the Roman nobility, who often spent their summers in Ariccia or went there to hunt. The first Porchetta di Ariccia festival was held in 1950. This characteristic and atmospheric event has been held every year since then, with the product being sold at festive stalls by sellers in traditional dress. Evidence of this can be found in the Estratto dal Registro degli atti della Giunta Comunale (extract from the register of the town council’s acts) from September 14th, 1962 – found in the archives of Ariccia’s Town Hall – which refers to the contribution made to the festival of the Patron Saint Apollonia and the Sagra della Porchetta.
Gastronomy
Porchetta di Ariccia PGI is best eaten immediately after it has been bought. If this is not possible, it must be kept in the refrigerator at a temperature of between 2 and 6°C. In Rome it is traditionally served diced with an aperitif, or sliced and served cold as a main course. It also makes an excellent sandwich filling.
Marketing
The product is marketed as Porchetta di Ariccia PGI in the following typologies: Intera (whole) or Tronchetto (trunk). It is sold whole, in pieces or in slices, in food-grade or modified atmosphere packaging and vacuum-packed.
Distinctive Features
One of the distinctive charactistics of Porchetta di Ariccia PGI is its crispy rind, which remains unchanged for several days after cooking, ensuring that the internal meat does not dry out.
