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Ariccia’s porchetta has a thousand-years tradition. Given that they have been passed down from father to son across generations, the skill and expertise of producers play a crucial part in the creation of the good
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The PGI certification for Ariccia’s porchetta is obtained through a completely manual process, starting off with the selection of raw materials. This step must be done in accordance with the parameters established by the “Production Regulations for the PGI Porchetta of Ariccia”.
These regulations require the boning stages of the porchetta stub/log, referred to as “Tronchetto” (the anatomical portion of the pork’s half-carcass, found between the third dorsal vertebra and the last lumbar vertebra), flavoring with fine sea salt, black pepper, garlic and rosemary (no preservatives are added) and finally its tying with natural fiber string. Once the cooking is ended, the tronchetto can weigh between 7 and 13kg. Externally, the crispy and tasty crust assumes a brown color, while the internal part has a flavored pork taste and is characterized by a pinkish-white color. The tronchetto can be sold in smaller pieces, referred to as “Trancio”, that can assume different weights (3kg, 5kg, 7kg, 10kg, 12kg)
