Preheat the oven (ideally with fan) to 160°C.

Method 1 – Whole Porchetta

Easier to reheat, but more difficult to carve
(My preference, as it’s great to carve the feast in front of your guests!)

• Open the bag and place the porchetta in an oven-safe dish.

• Roast at 150°C for approximately 25 minutes.

• Switch off the oven and leave the porchetta inside for a further 20 minutes.

• Transfer to a cutting board and carve before serving.

Method 2 – Pre-Carved Portions

Easier to carve, but more delicate to reheat
(Convenient if you’re not confident in the kitchen.)

• Open the bag and place the porchetta on a cutting board, then carve into portions.

• Arrange the portions in an oven-safe dish.

• Roast at 150°C for approximately 15 minutes.

• Switch off the oven and leave in the oven for a further 10 minutes.

Tip:
You are aiming for an internal temperature of 140°C.

whole Porchetta ~ 3kg (great for 15 pax)

portion Porchetta ~ 200grs

For the group order, familly size, contact us for more details

1 portion ~ 200grs = 200k

 

All prices are inclusive of applicable taxes.
Staffing and transportation are not included and should be arranged upon request.
All essential equipment and materials required for the chef and buffet presentation are included.
Additional items such as plates and cutlery are not included and can be curated upon request.