Photographer's Note

First of all I want to apologize for all the ones that can be hurt by such kind of images.
Here on TE among natural beauties some images may be unexpected but I find that they are an important part of folklore/popular habits.

So, this is a porchetta (may be translated as "small pig"). It is a whole pig cooked in a wood-burning oven usually done in central Italy (mainly Lazio and Umbria). This one has been a party for 40 people.
It is used mainly during festivals, on holidays, or just when people want to stay (and eat something) together (not only pasta and pizza .. )
The recipe is the following (may vary).
Take a small pig (usually between 40 and 80 kg, this one was 50 kg), clean the skin outside with boiling water, removing all of the bristles.
Open the chest and remove the entrails, they will be cooked apart.
Cut the flesh inside and fill with aromatic herbs and spices (mainly dill, garlic, pepper, salt).
Put the cooked entrails back in the chest and abdomen.
Sew the pig, put it on the large spit and slip it all in the very hot oven.
Sometime a baking tin full of water may be put in the oven to ensure enough humidity during the cooking.
Usually other baking tins are put below the pig to pick up the liquid fat so that every 30 minutes the liquid may be used to oil the skin.
Usually it take not less than 3 hours to completely cook the pig.
When it is cooked it is taken out of the oven and allowed to cool for not less than 30 minutes.
A best practice is to cut some of the meat, some of the fat and some of the skin (which is crunchy and particularly tasty).
Eat it with warm bread and a glass of red wine.

for the pp: i removed some of the background cloning the wall.

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Additional Photos by alberto moriconi (amoriconi2) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 140 W: 99 N: 125] (1082)
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