PGI Porchetta di Ariccia: Trancio
Ariccia’s porchetta has a thousand-years tradition. Given that they have been passed down from father to son across generations, the skill and expertise of producers play a crucial part in the creation of the good. The PGI certification for Ariccia’s porchetta is obtained through a completely manual process, starting off with the selection of raw materials. This step must be done in accordance with the parameters established by the “Production Regulations for the PGI Porchetta of Ariccia”. These regulations require the boning stages of the porchetta stub/log, referred to as “Tronchetto” (the anatomical portion of the pork’s half-carcass, found between the third dorsal vertebra and the last lumbar vertebra), flavoring with fine sea salt, black pepper, garlic and rosemary (no preservatives are added) and finally its tying with natural fiber string. Once the cooking is ended, the tronchetto can weigh between 7 and 13kg. Externally, the crispy and tasty crust assumes a brown color, while the internal part has a flavored pork taste and is characterized by a pinkish-white color. The tronchetto can be sold in smaller pieces, referred to as “Trancio”, that can assume different weights.
Small Porchetta with head
Ariccia’s porchetta has a thousand-years tradition. Given that they have been passed down from father to son across generations, the skill and expertise of producers play a crucial part in the creation of the good. The small porchetta, flavored with natural aromas and spices such as sea salt, ground black pepper, garlic and rosemary (without added preservatives), after being tied and cooked, is sold with the head and can assume a weight between 14 and 18kg.
Porchetta with no head
Ariccia’s porchetta has a thousand-years tradition. Given that they have been passed down from father to son across generations, the skill and expertise of producers play a crucial part in the creation of the good. The small porchetta, seasoned with natural aromas and spices such as sea salt, ground black pepper, garlic and rosemary (without added preservatives), after being tied and cooked, is sold with the head and can assume a weight between 14 and 18kg.
Porchetta with head
Derived from the processing and seasoning of the whole pig. The flavorings used are salt, ground pepper, garlic and rosemary. It can assume a weight between 27 and 45 kg. Externally it has the typical golden-brown color of the crust that turns out to be very crunchy and tasty, key peculiarities of the PGI porchetta di Ariccia. Internally, however, the product assumes a pinkish color and is moist and spicy.
Sliced IGP Porchetta of Ariccia
Ariccia’s porchetta has a thousand-years tradition. Given that they have been passed down from father to son across generations, the skill and expertise of producers play a crucial part in the creation of the good. The PGI certification for Ariccia’s porchetta is obtained through a completely manual process, starting off with the selection of raw materials. This step must be done in accordance with the parameters established by the “Production Regulations for the PGI Porchetta of Ariccia”. These regulations require the boning stages of the porchetta stub/log, referred to as “Tronchetto” (the anatomical portion of the pork’s half-carcass, found between the third dorsal vertebra and the last lumbar vertebra), flavoring with fine sea salt, black pepper, garlic and rosemary (no preservatives are added) and finally its tying with natural fiber string. Externally, the crispy and tasty crust assumes a brown color, while the internal part has a flavored pork taste and is characterized by a pinkish-white color. The sliced IGP Porchetta of Ariccia is carefully sliced and placed in disposable food trays of about 200g to satisfy a wide range of consumers.
