o, Italy Origin: San Gimignan Loaf Bread: Crusty Italian centi porchetta Protein: Thin sliced Pia c, occoli rabe with garli Toppings: SautĂŠed br cheese and thinly sliced provolone balsamic vinegar
hetta with Herbs Piacenti Roasted Porc
asted meats, including the Ro All of Piacenti’s roasted s that od th are prepared using me Porchetta with Herbs, ip of nt, master craftsmansh hark back to the ancie scented a in asts are marinated Roman cooking. The ro ch as an herbs and spices su brine of traditional Tusc ter Af s. ck & white pepper rosemary, garlic and bla glazed s, the Porchetta is then ur ho 48 for ing at rin ma eds (the including wild fennel se with the finest spices, ent!). secret of its exclusive sc 10 hrs -Slowly roasted for over wrapped in Pork belly -Made with Pork Loins added as per tradition -Wild fennel seeds are Tuscan spices before -Product is glazed with roasting
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