Porchetta and herb stuffing recipe

by Oliver Hagen December 05, 2019 2 min read

Porchetta and herb stuffing recipe

The Italian pork roast of Porchetta is a pork loin and belly stuffed with herbs, rolled and roasted to perfection. The inside meat is succulent and moist and the salty crackling will have you coming back for thirds - no judgement. 

We love this recipe for Porchetta from our butcher's apprentice (and qualified chef) Nathan who takes us step by step through the process of preparing our own Porchetta at home from scratch. Please note this recipe must be started at least 5 days in advance to allow time for drying of the skin - which give an amazing crackle. 

If you're not quite ready to roll your own Porchetta - we sell them stuffed with herbs, cut and tired by our butchers. Want one? Click here


To make porchetta from scratch at home - follow the below


4-5kg pork loin and belly (ask the butcher to prepare it for rolling)

1 bunch flat-leaf parsley, washed and finely chopped

1 bunch sage, washed and finely chopped

1 bunch oregano, washed and finely chopped

3 tbsp red chilli flakes

2 tbsp fennel seeds

1 lemon, zested

6 cloves garlic, minced

Fine flake sea salt



Butchers string for trussing

Meat thermometer



  • Take fennel seeds and lightly toast them in a pan. Once cool lightly crush them with a mortar and pestle. Then mix fennel seeds, parsley, sage, oregano, chilli flakes, lemon zest + juice and garlic together in a small bowl.
  • Take pork loin and lay it out on a clean dry surface skin side down. Evenly spread herb mixture from edge to edge.
  • Now starting from the loin side roll towards the belly (if any skin overlaps and goes inside the roll trim off). Take the butchers string and tie the porchetta at 5cm intervals as tightly as possible.
  • Place porchetta on a large tray, with baking paper and refrigerate uncovered for 2 days. On the 3rd day remove from fridge and score the skin with a very sharp knife at 2cm intervals (be sure not to pierce through the fat into the meat). Rub a small amount of oil into the skin and lightly salt the skin with fine sea salt.
  • Place back in the fridge for another 2-3 days making sure to change the baking paper if too much liquid gathers. After this stage, the skin should be very dry and hard.
  • When ready to cook, preheat oven to 240c.
  • Place porchetta onto a wire rack in a tray, apply a little more oil and a lot of sea salt (excess can be brushed off after cooking)
  • Put in the oven for 20 minutes at 240c. Turn down to 160c and cook for approximately 1 ½ - 2hrs or if you have a meat thermometer 62c internal temp (ideal way).
  • Allow resting for 30mins. Carve, serve with sides and pork jus. Enjoy!


Order your porchetta here

Also in Organic Recipes

Herb Yoghurt Marinated Lamb Chops
Herb Yoghurt Marinated Lamb Chops

by Olivia McCrimmon September 17, 2021 1 min read

These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam. 
Palestinian Chicken with Sumac and Onion
Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon September 10, 2021 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde

by Olivia McCrimmon September 03, 2021 3 min read

This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid