Easter Wild Garlic Porchetta
A Seasonal Twist on a Roman Classic
Easter is here, and with it some welcome spring sunshine — the perfect excuse to mark the occasion with a seasonal take on our much-loved porchetta. A classic of Italian cuisine, especially in Rome, porchetta is pure celebration: a boned-out pork middle, generously stuffed, and slow-roasted until the skin turns dark and blistered. It’s a centrepiece worthy of any festive table — rich, impressive, and utterly delicious.
Traditionally, porchetta is filled with a punchy blend of herbs, wild fennel, and garlic, crushed together in a pestle and mortar. But our Swaledale version brings a uniquely British, seasonal flourish — fresh wild garlic. Chopped through pork mince and gently spiced with chilli, nutmeg, and black pepper, the wild garlic stuffing adds a vibrant, aromatic depth that complements the dry-aged pork beautifully.
A pot of white beans braised in white wine and chicken stock, finished with a spoonful of salsa verde, makes a classic and comforting accompaniment.
Alternatively, roast the porchetta surrounded by cubes of potato and sage leaves, tossing them once or twice during cooking for maximum crispiness. Serve with spring greens braised with garlic, chilli, and anchovy for a savoury hit of umami.
For a lighter, fresher finish, try a crisp salad of raw shaved fennel, apple, and tarragon, dressed generously with extra virgin olive oil and a splash of high-quality white wine vinegar — a lovely contrast to the rich pork.
Wednesday or Thursday Delivery for a Weekend Cook
If you're planning to cook your porchetta on Easter Sunday or Bank Holiday Monday, a Wednesday or Thursday delivery is ideal. It gives you flexibility — either start drying the rind as soon as it arrives, or leave it in the fridge (still sealed) until 48 hours before you plan to cook. Simply remove the packaging on Friday for a Sunday roast, giving the rind time to dry out and crisp beautifully.
Whichever day you choose to serve it, you’ll have plenty of time to prepare the joint and enjoy a relaxed, stress-free cook.
Original: $53.70
-70%$53.70
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Easter Wild Garlic Porchetta
A Seasonal Twist on a Roman Classic
Easter is here, and with it some welcome spring sunshine — the perfect excuse to mark the occasion with a seasonal take on our much-loved porchetta. A classic of Italian cuisine, especially in Rome, porchetta is pure celebration: a boned-out pork middle, generously stuffed, and slow-roasted until the skin turns dark and blistered. It’s a centrepiece worthy of any festive table — rich, impressive, and utterly delicious.
Traditionally, porchetta is filled with a punchy blend of herbs, wild fennel, and garlic, crushed together in a pestle and mortar. But our Swaledale version brings a uniquely British, seasonal flourish — fresh wild garlic. Chopped through pork mince and gently spiced with chilli, nutmeg, and black pepper, the wild garlic stuffing adds a vibrant, aromatic depth that complements the dry-aged pork beautifully.
A pot of white beans braised in white wine and chicken stock, finished with a spoonful of salsa verde, makes a classic and comforting accompaniment.
Alternatively, roast the porchetta surrounded by cubes of potato and sage leaves, tossing them once or twice during cooking for maximum crispiness. Serve with spring greens braised with garlic, chilli, and anchovy for a savoury hit of umami.
For a lighter, fresher finish, try a crisp salad of raw shaved fennel, apple, and tarragon, dressed generously with extra virgin olive oil and a splash of high-quality white wine vinegar — a lovely contrast to the rich pork.
Wednesday or Thursday Delivery for a Weekend Cook
If you're planning to cook your porchetta on Easter Sunday or Bank Holiday Monday, a Wednesday or Thursday delivery is ideal. It gives you flexibility — either start drying the rind as soon as it arrives, or leave it in the fridge (still sealed) until 48 hours before you plan to cook. Simply remove the packaging on Friday for a Sunday roast, giving the rind time to dry out and crisp beautifully.
Whichever day you choose to serve it, you’ll have plenty of time to prepare the joint and enjoy a relaxed, stress-free cook.
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A Seasonal Twist on a Roman Classic
Easter is here, and with it some welcome spring sunshine — the perfect excuse to mark the occasion with a seasonal take on our much-loved porchetta. A classic of Italian cuisine, especially in Rome, porchetta is pure celebration: a boned-out pork middle, generously stuffed, and slow-roasted until the skin turns dark and blistered. It’s a centrepiece worthy of any festive table — rich, impressive, and utterly delicious.
Traditionally, porchetta is filled with a punchy blend of herbs, wild fennel, and garlic, crushed together in a pestle and mortar. But our Swaledale version brings a uniquely British, seasonal flourish — fresh wild garlic. Chopped through pork mince and gently spiced with chilli, nutmeg, and black pepper, the wild garlic stuffing adds a vibrant, aromatic depth that complements the dry-aged pork beautifully.
A pot of white beans braised in white wine and chicken stock, finished with a spoonful of salsa verde, makes a classic and comforting accompaniment.
Alternatively, roast the porchetta surrounded by cubes of potato and sage leaves, tossing them once or twice during cooking for maximum crispiness. Serve with spring greens braised with garlic, chilli, and anchovy for a savoury hit of umami.
For a lighter, fresher finish, try a crisp salad of raw shaved fennel, apple, and tarragon, dressed generously with extra virgin olive oil and a splash of high-quality white wine vinegar — a lovely contrast to the rich pork.
Wednesday or Thursday Delivery for a Weekend Cook
If you're planning to cook your porchetta on Easter Sunday or Bank Holiday Monday, a Wednesday or Thursday delivery is ideal. It gives you flexibility — either start drying the rind as soon as it arrives, or leave it in the fridge (still sealed) until 48 hours before you plan to cook. Simply remove the packaging on Friday for a Sunday roast, giving the rind time to dry out and crisp beautifully.
Whichever day you choose to serve it, you’ll have plenty of time to prepare the joint and enjoy a relaxed, stress-free cook.
