How Italy's Best Porchetta is Made
Vito’s Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree).
Video by Gabriele Stabile and Ari Takahashi.
Видео How Italy's Best Porchetta is Made канала LuckyPeachTV
Video by Gabriele Stabile and Ari Takahashi.
Видео How Italy's Best Porchetta is Made канала LuckyPeachTV
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