Yesterday, I went to City Market and watched in awe as Viande Meats and Sausage butcher, Tom Daly, de-boned, stuffed, and trussed a young pig. He was making porchetta, a classic Italian pork dish with ...

It would be more than a little challenging to make porchetta the traditional way, turning the whole pig on a spit over a low flame for hours and hours. But there is a simple way to roast tender, ...

Like most right-thinking omnivores, I love a hog roast – insincere apologies to any vegetarians still reading, but I’m rarely happier than when clutching a white roll overflowing with tender meat and ...

Under his chef’s apron, Sean Kelly wears a T-shirt that reads “Porchetta ‘Bout It,” with an accompanying cartoon of a pig happily serving a plate of steaming pork. Beneath the humor, Kelly is serious ...

Porchetta, as we recently discovered, is having its moment in Los Angeles. Or maybe it's having another moment, as the glorious Italian ode to pig is hardly a recent discovery. The roasted pork dish ...

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It’s served ...

There's a strong porchetta game in Rome, where most neighborhoods boast their own rosticceria for procuring succulent slices of seasoned pork on crusty bread. The best I'd ever had was at a poorly ...