Passion for Pork

ConConversations with a Danish butcher – how to make porchetta

Sharman - Wednesday, December 5, 2012
A burly butcher in Copenhagen, Denmark

While strolling through a food market in Copenhagen, my friends and I were drawn towards a big burly Viking looking butcher standing in front of some delicious looking pork… including a lovely bundle of porchetta.

Porchetta is a traditional boneless pork roast of Italian tradition where the body of the pig is gutted, deboned, seasoned then rolled. I’ve seen a kitchen-friendly version where a pork loin is wrapped in a pork belly, the version this Viking butcher was selling was just a rolled belly.

As Lauren debated whether she could package the pork roll and bring it back to London with her, I got details on this dish I was sure to try at home.

The Danish butcher had a simple recipe for me

Porchetta - Copenhagen style

Porchetta (Copenhagen style)


1 pork belly with skin on (order from your neighbourhood butcher or try Iriving Farms)
3 tablespoons finely chopped rosemary, sage or thyme leaves
10 cloves of minced garlic
kosher salt and pepper
10 – 12 lengths of butchers twine long enough to tie around the pork


  1. Season and rub pork belly with herbs, garlic, kosher salt and pepper.
  2. Preheat oven to 300 degrees F.
  3. Roll belly into a tight log (skin on the outside). Lay twine down on cutting board in one inch intervals. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly.
  4. Rub the outer skin with more kosher salt
  5. Place pork roast on a wire rack set in a rimmed roasting pan and cook for 2 hours or until pork is cooked to 160°F
  6. If skin is not yet deep brown and crisp, crank the heat to 450 and roast for 10 minutes more. Let rest for at least 15 minutes, slice and enjoy!