Easter Wild Garlic Porchetta prime try quartering and slow-roasting loads

try quartering and slow-roasting loads of fennel bulbs - add fresh sage leaves

and a fantastic cut to eat at this time of year if we’re to maintain carcass balance

Whilst chuck eye roll is often associated with longer

This versatile cut is perfect whether roasted as a whole joint

Easter Wild Garlic Porchetta prime try quartering and slow-roasting loadsA Seasonal Twist on a Roman Classic Easter is here, and with it some welcome spring sunshine the perfect excuse to mark the occasion with a seasonal take on our much loved porchetta. A classic of Italian cuisine, especially in Rome, porchetta is pure celebration: a boned out pork middle, generously stuffed, and slow roasted until the skin turns dark and blistered. Its a centrepiece worthy of any festive table rich, impressive, and utterly delicious.