For the amateur butcher or pork lover, this kit has all they need to roast like a Tuscan. A lovely though optional idea is to include a set of really nice wooden salt and pepper grinders, since freshly ground salt and pepper are keys to the flavor of a well-roasted porchetta. A little jar of fennel pollen (you can find this online in various places) is the thing that makes this kit extra special. Everyone in the kitchen loved this recipe when we made it.
Recipe courtesy of Sarah Copeland
Porchetta Rub Kit
5 min
5 min
1 porchetta rub gift kit
5 min
5 min
1 porchetta rub gift kit


The Gift: 
  • 1 bunch fresh rosemary leaves
  • 1 bunch fresh sage leaves
  • 4 to 6 whole arbol chiles with stems
  • 1 bottle fabulous Italian extra-virgin olive oil
  • 2 heads hardneck garlic
  • 1 small container fennel pollen
  • Container quality sea salt
The Recipe:
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup chopped fresh rosemary
  • 1/3 cup chopped fresh sage
  • 1 tablespoon fennel pollen
  • 1 chopped arbole chile (about 1/2 teaspoon)
  • 1 head garlic, finely chopped
  • Sea salt
  • One 3 to 4-pound Heritage picnic pork shoulder roast, boned and tied, fat on 
  • One 3 to 4-pound Heritage picnic pork shoulder roast, boned and tied, fat on
  • Freshly ground black pepper


Special equipment: Salt and pepper mills Instant-read thermometer

1. Tie the rosemary, sage, and chiles together with decorative twine.

2. Tie the herbs to the olive oil. Arrange the garlic, fennel pollen, container of sea salt, salt and pepper mills, and the thermometer in a basket. Add in a hand-written recipe.

The Recipe:

1. Mix the oil, herbs, fennel pollen, chile pepper, garlic, and 1 tablespoon salt in a bowl. Rub the mixture all over the pork shoulder. Cover and refrigerate overnight.

2. Preheat the oven to 325 degrees F. Wipe off most of the herbs from the fatty part of the pork. Sprinkle with salt and pepper. Set the pork in a roasting pan, fat-side up, and add 1 cup water to the pan. Roast the meat until a rich golden brown, and an instant-read thermometer inserted into the thickest part registers between 165 to 170 degrees F, about 3 hours. Remove the roast to a cutting board and let rest at least 15 minutes. Remove the string and slice.

Yield: 8 to 10 servings Prep Time: 35 minutes Cook Time: 3 hours Inactive Prep Time: 8 hours 15 minutes

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