Porchetta vouchers a hard sear and a

a hard sear and a hot oven

Holds its own on any wedding spread

Let it rest before carving so the juices settle back into the meat

Perfect for a special supper or a proper Sunday centrepiece

Appleton's long ham & egg pie is a Yorkshire favourite

Porchetta vouchers a hard sear and aPorchetta has been around for centuriesoriginating in central Italy, likely the town of Ariccia, where its been the centrepiece of feasts since at least the 12th century. Back then it was cooked in underground pits. These days, most of us use an oven, but the ideas the same: good pork, done slowly, with plenty of flavour and cracking crackling. We make ours the proper way, using boned belly and loin from outdoor reared Yorkshire pigs. Its rolled with