The product
Porchetta cotta al naturale
Authentic porchetta produced in Veneto, without preservatives
Code:
80891
Country of origin:
Italy - Veneto
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Fillet of strictly Italian pork, 90% sourced from Veneto farms, or at most from Lombardy or Emilia Romagna; the loin is deboned, wrapped in two bellies, seasoned with salt, ground Tellicherry black pepper, and aromatic herbs (rosemary, sage, fennel pollen, and a little garlic) then tied and slowly cooked in the oven for 13-14 hours |
|---|---|
| Appearance | The anatomical cuts used are evident: the loin wrapped in the two bellies; the slice has a pale pink color because no food additives are used |
| Taste | Sweet and soluble, thanks to the contribution of the bellies, with a pleasant, very fresh aromatic note of pepper |
| Curiosity | Giovanni Fontana began working with his brother Attilio in 1919, but after twenty years their paths diverged, and each founded his own company; the Salumificio Fontana was established in 1941 in the historic center of Este, where it is still located today |
| Our selection | A historic charcuterie at the foot of the Euganean Hills that produces a wide range of cured meats, in accordance with the ancient local artisanal tradition and the know-how passed down from Grandpa Giovanni, who also ran the slaughterhouse and worked with all the cuts of pork |
| Ingredients | Pork bacon, pork loin, salt and natural flavors. Origin of the meat: Italy |
|---|---|
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at temperature between 0 °C and +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 26,98 g of which saturates: 9,29 g Carbohydrate: 0,61 g of which sugars: 0,2 g Protein: 17,16 g Salt: 1,98 g Typical value per 100 g |
The producer
Salumificio Giovanni Fontana - Este (PD) - Veneto
Why we chose them
The Giovanni Fontana Salumificio was founded in 1941 in the heart of the historic center of Este, at the foot of the Euganean Hills, by Paola's
grandfather, Giovanni Fontana, in an old grain warehouse from 1910, which was later also used as a military barracks: even today, on the wooden
headboards, you can still read the numbers of the beds. The company has always been part of the Consorzio di Tutela del Prosciutto Veneto DOP,
but it produces a wide range of cured meats, respecting the ancient local artisanal tradition and the expertise passed down from grandfather
Giovanni, who also ran the slaughterhouse and processed all cuts of pork. We reached out to Paola with the idea of starting to work with their
Prosciutto Veneto, but we understood that it was a bit premature at the moment, as they didn't have enough availability for us. However, during the
visit, we were very impressed by some of their roasts, all extremely recognizable for their refined seasoning, which shows careful research and
attention to the raw materials used.
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