Ariccia-Style Roast Pork (Porchetta di Ariccia)

Name: Ariccia-Style Roast Pork (Porchetta di Ariccia)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italy
Ingredients: 3 lb (1.35 kg) boneless pork belly, skin on; 1 1/2 lb (700 g) boneless pork loin; 2 tbsp (36 g) fine sea salt, divided; 1 tbsp (6 g) black peppercorns, coarsely crushed; 4 garlic cloves (about 15 g), finely chopped; 1 tbsp (3 g) finely chopped fresh rosemary; 3 tbsp (12 g) finely chopped wild fennel fronds, or 1 tbsp (6 g) fennel seeds, lightly crushed

Porchetta di Ariccia Say it: por-KET-tah dee ah-REE-chah

By the Passport Plate editors. Published November 4, 2026.

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Porchetta di Ariccia is a celebrated roast pork from the town of Ariccia in Lazio, central Italy. A boned young pig is seasoned with garlic, rosemary, wild fennel, black pepper and salt, rolled tightly, and roasted until the skin turns glassy and crisp. In Ariccia it is sold in thick slices, often tucked into crusty bread, but a home oven can produce a smaller rolled roast with the same herbal, savory character: juicy pork inside, crackling outside, and a clean, fragrant taste.

Ariccia-Style Roast Pork (Porchetta di Ariccia)

Porchetta di Ariccia

Pronounced por-KET-tah dee ah-REE-chah

Serves: 6
Prep: 30 min
Cook: 2 hr 30 min
Total: 3 hr
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

6 servings

3 lb (1.35 kg)1.35 kg (3 lb) boneless pork belly, skin on
1 1/2 lb (700 g)700 g (1 1/2 lb) boneless pork loin
2 tbsp (36 g)36 g (2 tbsp) fine sea salt, divided
1 tbsp (6 g)6 g (1 tbsp) black peppercorns, coarsely crushed
4 garlic cloves (about 15 g), finely chopped
1 tbsp (3 g)3 g (1 tbsp) finely chopped fresh rosemary
3 tbsp (12 g)12 g (3 tbsp) finely chopped wild fennel fronds, or 1 tbsp (6 g) fennel seeds, lightly crushed

Method

Pat the pork belly skin very dry. With a sharp knife, score the skin at 1/2-inch (1.25 cm) intervals, cutting through the skin and fat but not into the meat; turn the belly skin-side down.
Mix 1 1/2 tbsp (27 g) of the salt with the pepper, garlic, rosemary and fennel. Rub this mixture over the meat side of the belly and all over the pork loin.
Lay the loin along the center of the belly, then roll the belly around it into a compact cylinder with the skin on the outside. Tie the roast with kitchen twine at 1-inch (2.5 cm) intervals.
Rub the remaining 1/2 tbsp (9 g) salt over the skin. Set the roast on a rack in a roasting pan and refrigerate uncovered for at least 1 hour, or overnight, then let it stand at room temperature for 30 minutes before roasting.
Heat the oven to 425°F (220°C). Roast the porchetta for 30 minutes, until the skin begins to blister and color.
Reduce the oven to 325°F (165°C) and roast for 1 1/2 to 2 hours, until a thermometer inserted into the loin reads 145°F to 150°F (63°C to 65°C) and the belly is tender when pierced.
Increase the oven to 500°F (260°C) and roast for 10 to 15 minutes, watching closely, until the skin is deep golden, puffed and crisp.
Rest the roast for 20 minutes, then remove the twine and slice into thick rounds.

Regional variants

Some cooks add a pinch of fennel pollen or crushed red pepper to the herb mix. In Lazio, leftover porchetta is also served cold in sandwiches the next day.

Cook's notes

Dry skin is the key to crackling: leave the tied roast uncovered in the refrigerator overnight if you can.
Ask the butcher to remove any bones and score the skin, which makes rolling easier and more even.
Use a thermometer and check the loin rather than relying on time alone; rest the roast before slicing so the juices stay in.

Serve with

Serve in thick slices with crusty bread, roasted potatoes, and a glass of Frascati.

Make ahead and storage

The rolled roast can be seasoned and refrigerated up to 24 hours ahead; leftovers keep for 3 days and are best reheated gently, with the crackling refreshed in a hot oven.

Ariccia-Style Roast Pork (Porchetta di Ariccia)