How to Cook Your Wyndhams Porchetta Joint
Our handmade porchetta is already seasoned and tied for you - all you need to do is roast it to perfection. Follow these simple steps for a golden, crispy crackling and juicy, flavorful meat.
Cooking Method
Preheat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
Prepare the joint: Remove the porchetta from the fridge at least 30 minutes before cooking (1 hour before is preferable). Pat the skin dry with kitchen paper and rub lightly with a little olive oil and sea salt for extra-crisp crackling.
Start hot: Place the joint on a roasting tray and roast at the high temperature for 30 minutes to get the skin bubbling.
Reduce heat: Turn the oven down to 160°C (140°C fan) / 325°F / Gas Mark 3 and continue roasting for about 25 minutes per 500g (e.g. approx. 2 hours for a 2kg joint).
Check doneness: The porchetta is ready when the internal temperature reaches 70°C (use a meat thermometer if possible).
Rest before carving: Remove from the oven and let it rest for at least 20 minutes, more if you are able. The longer the rest, the better. This keeps the meat tender and juicy.
Carve & enjoy: Slice into thick rounds using a serrated bread or pastry knife and serve with your favourite sides — perfect with roasted potatoes, seasonal greens, or in a crusty roll with salsa verde and rocket.