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EFD Pork Belly Porchetta


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A new centrepiece for this year's festivities is our delicious pork belly porchetta

We take a whole Scottish pork belly, and marinade it with garlic, fennel seeds and rosemary.  We stuff it with cranberries, sage and onion, and roll tightly and tie with string.  Our tried and tested cooking process ensures a delicious tender pork belly with deicious crispy crackling

This products is supplied cooked and ready to reheat ensuring festive entertaining is totally relaxed. 

Here are three suggestions on how to reheat your porchetta

  • Roast the whole porchetta in the oven at 160C for 40-60 minutes.  Rest for 10 minutes and carve into thick slices
  • While cold, cut the porchetta into 1.5cm thick slices and either pan fry or roast for 15 minutes to reheat as "steaks"
  • Shave the cooked porchetta thinly and fill sandwiches with the meat, either hot or delicious heated quickly in the oven