Uploaded December 2025 | Updated September 2026, 1 week ago

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The 1st time I ever tasted Porchetta in Rome, it kinda took my breath away. A whole pig lying on the counter, deboned, rolled up, sewn together, and roasted until the skin is crispy and the meat is juicy and tender. This is one of Rome’s most core and iconic foods, and while we won’t be getting a whole hog, we can still make a porchetta at home — much easier than you think — and it is the perfect centerpiece for your holiday dinner. This is Porchetta.

Today I’ll show you how to recreate this jaw-dropping Roman tradition in your own kitchen with simple techniques that deliver shattering crispy skin and unbelievably juicy meat. Whether it's for Thanksgiving, Christmas, or any big gathering, this porchetta earns the spotlight.

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