Rolled porchetta with rind

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats.

Porchetta is a typical dish of central Italy and a few northern regions. It consists of a whole pig, gutted, boned, and seasoned, ideal for cellar snacks, typical of wine-producing areas. Its consumption is traditionally associated with street vendors who travel to places where large crowds are expected.