Porchetta pierino
Pies
One of the guilty pleasures of my Italian travels has been the porchetta sandwich which is sold from food trucks in farmers’ markets and outside of football stadiums. Calvin Trillin describes such things as "foods of longing and regret." Porchetta originated in Umbria and typically you will see a whole suckling pig (or part of one) spitted in back. The meat is sliced right off of the pig and handed to you on a crusty roll. It took me a long time but I finally figured out a good way to duplicate it at home without the entire smiling Piggly Wiggly. One of the things I like about this preparation is that you get a toothsome bit of crispy skin with almost every slice. I’ve seen other recipes using pork loin and found them to be unsatisfactory. But a picnic shoulder works perfectly. Typically this is served without condiments (depending on where you happen to be). But I like to serve it to my guests with some salsa verde on the side. Excellent for informal entertaining.
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