Italpork

Porchetta is a traditional dish widespread throughout central Italy. It looks like a whole pig boneless, salted and filled the same innards of the pig, then flavored with garlic, pepper, rosemary, fennel or other herbs, and finally roasted in the oven or on a spit. This cooking process took so much foot in central Italy that today we use the verb \"porchettare\" to refer to any method of preparation that takes its cue from the pork itself, applying also to other meats, especially those of \'lamb or rabbit, and also to those of freshwater fish such as carp or pike, whose meat is succulent and tasty and not particularly valuable. The pork is eaten hot or cold more often, cut in slices as a main dish, even as stuffing for sandwiches. It is an inevitable food during festivals or parties of the country where it is proposed by vendors.