If you ask us what the most famous local product is, we’d definitely say Porchetta di Monte San Savino, deeply rooted in the rural traditions of this corner of the Valdichiana. But what makes it so special?
First and foremost, the selection of expertly raised pigs in Italy. Certainly, the salting with special spices: wild fennel flowers, unpeeled garlic, pepper, salt, and rosemary are local to our region. Once broken, whole with the head, the meat is tied by hand with needle and string and left to rest in the refrigerator to allow for expert grinding.
Finally, it’s slow-cooked over a wood fire, for a minimum of 8 hours depending on the size: tradition dictates the use of Erica scoparia, a typical broom plant from the Tuscan hills, which enhances the crispiness of the coveted crust and imparts a highly aromatic natural fragrance. Furthermore, it’s precisely the slow cooking that preserves the characteristics of quality meat, in addition to its tenderness and character. Technically, porchetta provides a lot of energy, but is not overly fatty thanks to the long cooking process, while remaining moist inside. Monte San Savino porchetta is an example of Tuscan excellence, the result of a combination of factors: flavorful Italian meat, history, the craftsmanship of master butchers, and even just locals who share its memory and experience. This method of preparing the meat still retains all the strength of Tuscan peasant culture, the flavor of this land, offering an authentic and easily imitated sensory experience.
At Podere Pendolino and in our Albatros catering service, we use exclusively porchetta from San Savino: it captivates guests from the first bite with its flavor, tenderness, aromas, and fragrant crust. Yet it remains a simple recipe: could this be the secret?