Porchetta spiedini - step-by-step instructions

This dish is travesty on travesty. Porchetta – the best part of a pig, stuffed with mountain herbs and wood-roasted to fill the best of sandwiches – ought to be made with a pig, not a piglet. And once roast, the slices should be eaten just warm, or even at room temperature – as a snack, part of a luncheon spread, or in a sarnie – but certainly not put on the barbecue. And yet here I, a self-proclaimed traditionalist and stickler for the old ways, am offering little skewers with little disks of suckling pig Porchetta and proposing them for your BBQ. If there is any excuse for such hypocrisy, it is to be found in the eating.

You will need:

A little olive oil

A preheated BBQ or griddle pan

Your pack contains 4 discs of suckling pig Porchetta, on skewers


The grill needs to be nice and hot for this

  • Grease the discs of Porchetta lightly to help prevent sticking
  • Grill them 3-4 minutes on each side, until nicely browned
  • If you like, one at a time, use tongs to grill the skin around the edge and bring up the crackling
  • Serve piping hot – especially good with grilled potatoes (not included in the pack)

ENJOY! This is a delightful, complex, porky morsel. It is good with pretty much any wine or beer.

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain garlic.