Pork is one those ingredients that is a staple on any Italian menu. Its popularity and versatility is highly celebrated in every part of the country and features in everything from everyday family meals to the most auspicious occasions. The ceremony of butchering a pig is very much a family affair and every piece is used to its optimum; not one morsel is wasted. Some cuts lend themselves to curing and others are best used as delicacies such as Porchetta. Chef Glenn Laurie has worked with our pork supplier Gamekeepers Meats to source the best free-range Berkshire pigs from Iona in the Gippsland area. As is tradition we plan to use every last titbit.
Berkshire pigs are said to be “Britain’s oldest pig breed”, originally bred around the market-towns in Berkshire County. Berkshires are early-maturing pigs well covered with short black hair, often with white hair on their legs, faces, and tips of the tails. The meat prized for juiciness, flavour and tenderness, is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking, great for dishes like Porchetta.
The first step is to remove the prime cuts such as the lonza (loin), carrè (rib or rack), coppa (shoulder blade) all these cuts will be used in daily specials. After breaking down all the prime cuts the remaining will be used in the following ways.
Pigs Head Terrine
This is a traditional no fuss terrine. Glenn plans to poach the whole head with fennel seeds, carrot, celery, onions and garlic. It is then left overnight to infuse and the meat is picked and placed in a terrine mould. Some of the poaching liquid is added to the terrine to add a natural setting agent. Once pressed overnight it will be served with traditional accompaniments.
Porchetta
Rolled and stuffed with garlic, rosemary, fennel seeds this classic will be cooked with the skin on to give every slice a little tasty crackling.
Pancetta
Obtained from the “half-fat” part of the belly it is then seasoned and spiced which in a way cures the meat. We will use this in many dishes such as the Risi e Bisi risotto.
Prosciutto Cotto
Boned leg cooked with herbs and spices will be used on our pizzas and salumi plate.
House-made Sausages
Nonna’s secret recipe of a blend of herbs and spices
Pork Ragout
Meat from the shoulder is browned and cooked off with sofrito and prosciutto in chicken stock until the meat can be pulled. Then tomato, dried chilli and fennel are added to taste. This ragout is served with fusilli pasta.
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