Recipe: Steve Furgiuele’s Porchetta

In addition to being a chef and meat artisan, Steve Furgiuele is also an excellent photographer, which helps make his Fuge Fine Meats instagram absolutely drool-worthy.

I recently liked a photo Steve shared of porchetta, which is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. Since it is not something that Steve is selling at the markets this summer, I asked if he would share the recipe and his photo, which he graciously agreed to do.

It is no secret that Steve has a passion for Alberta pork farmers, which you can taste with every bite of sausage and salumi he creates. Fuge Fine Meats will be available at the 124 Street Grand Market and occasionally at the City Market this summer. To learn more about where you can buy Fuge Fine Meats visit And if you happen to be a pork-belly addict like I am, you’re going to love his porchetta recipe:

What you’ll need…

1 whole pork belly, skin on

1 coppa, shoulder cut

Handfuls of your favourite herbs (I used thyme & rosemary), fresh garlic and sea salt

Extra virgin olive oil

Baking sheet with rack

Butcher twine


Lay down the belly with the meat side down. With a sharp knife, add a series of cuts the length of the belly, just enough to pierce the skin. This will be critical for getting that crispy skin. Flip the belly over and season liberally. Spread minced garlic and fresh herbs all over the belly. Set aside.

Take the coppa cut and proceed to cut it open as you would prepare a roulade. Take your time and carefully cut lengthwise, while allowing the meat to roll open. Generously season the meat on both sides and apply more herbs, garlic and pepper, if you desire. (I marinated mine in hot Calabrese pepperonceno paste, wine and herbs). Roll the meat back up and place in the center of the belly.

Roll the belly over to wrap the coppa cut. Using a butchers’ knot, secure the porchetta firmly. About 6 across the belly and two lengthwise (to create an X) should do the trick. If you need help with this knot, view this YouTube video. 

Once tied up, rub the porchetta with the extra virgin olive oil and apply more salt to the skin. Place on the racked baking sheet seam side down. Allow to rest overnight, uncovered. This step will allow the skin to dry out.

* I cooked mine using a wood pellet smoker, the Louisiana Grills LG900 with Tennessee Whiskey Barrel pellets. With the internal temperature probe set to 140F, this is how I proceeded to cook the porchetta.

550F for 20 minutes

315F until the internal temperature was reached, approximately 3 hours

180F for an additional 2 hours for smoke flavour development

After proper resting, the porchetta probe read about 166F. The skin crackled just right and it made some damn good sandwiches!

Oktoberfest at Culina Millcreek

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The Weisswurst Dog at Culina Millcreek

We may be a long way from Germany but that doesn’t mean that we can’t indulge along with the rest of Bavaria during one of the biggest beer (and pork consuming) festivals in the world. All this month chef Steven Furgiuele at Culina Millcreek is featuring Passion for Pork Oktoberfest inspired dishes on his menu.

The Weisswurst Dog, which is featured above, is a house-made German style emulsified sausage flavoured with nutmeg, parsley & lemon zest served with our Wild Rose Velvet Fog mustard; house sauerkraut & Bonjour Bakery baguette.

Chef Furgiuele will have more sausages featured on weekends, all with a Germanic/Austrian flavour. The dogs will also be available at their sister wine bar next door, BIBO.

I had the pleasure of dining at Culina Millcreek a few weeks ago and indulged in the Taster Plate which featured house made chorizo and lomo along with pickled veggies and chutneys that were absolutely delicious. Chef Furgiuele is certainly having fun playing with new flavours and experimenting with curing with not only pork but a variety of locally sourced meats.

Culina Millcreek
9914 89 ave

Culina Taster Plate
Culina Taster Plate