Artisanal Roman Porchetta

Pork roasted according to the Tuscia tradition: salt, chili pepper and nothing else

The golden and crunchy crust that tells of centuries of Lazio festivals and wood-fired ovens

The Roman Porchetta of Vita Agricultural Company

La Artisanal Roman Porchetta of the Vita Agricultural Company of Sutri (VT) is one of the most iconic products of Lazio cuisine, made according to the canons of peasant tradition of TusciaA simple and powerful recipe: pork, salt and chili pepper. Nothing else. No preservatives, no artificial flavors, no industrial shortcuts. Slow cooking in the oven transforms the meat into a masterpiece of flavor, where the golden and crunchy crust It protects a soft, juicy, and deeply aromatic heart. A porchetta that evokes, in every slice, the village festivals of the Viterbo villages, where the porchettaro (pork roaster) is still a respected and celebrated figure.
 
 
 

The roots of Porchetta are deep in the Etruscan-Roman tradition of Tuscia

Porchetta is one of the oldest dishes on the Italian table: its origins are lost in the Etruscan cuisine, where pork was consumed on ritual and festive occasions, and in the Imperial Roman cuisine, Where Apicius in its By Re Co Maquinaria (1st century AD) already describes preparations of whole pigs roasted with aromatic herbs. The toponym Sutri itself has deep Etruscan roots: the ancient Sutrium It was a strategic outpost on the Via Cassia, a crucial junction between southern Etruria and Rome. The specific tradition of "porchetta Laziale" took shape in Middle Ages in the rural communities of the Viterbo province, and was definitively codified in the village of Ariccia in the Castelli Romani, today protected by the IGP, but it survives in rustic and equally noble versions throughout theUpper Lazio — of which Sutri is the beating heart. The Tuscia variant is distinguished by the essential spicing: just salt and chili pepper, without the wild fennel typical of other traditions.
 
 
 

Choosing Porchetta from Azienda Vita means choosing authenticity.

This porchetta is a authentic short supply chain food: it comes from pigs raised on the company's Lazio lands, it is processed on the farm using artisanal methods and arrives on the table in just a few hours. Pork is a noble source of proteins with high biological value, rich in all essential amino acids, B vitamins (in particular B1 thiamine, B6, B12, niacin), of heme iron easily assimilated, Zinc, selenium antioxidant e PhosphorusThe fatty part, balanced thanks to the slow cooking that dissolves the adipose tissue in the meat, contains oleic acid Similar to olive oil. The absence of synthetic preservatives, nitrites, and nitrates distinguishes this artisanal porchetta from industrial products, making it a tasteful and nutritionally conscious choice.
 
 
 

How to Best Use: Artisanal Roman Porchetta

• THE PORCHETTA SANDWICH: AN ICON OF THE LAZIO FESTIVAL
  The most sacred way to enjoy porchetta is also the simplest: a thick slice placed in the heart of a fragrant sandwich. Cut a slipper, stuff it with generous slices of hot porchetta, add a round of New Extra Virgin Olive Oil ground by Pietro on the breadcrumbs and a sprinkling of black pepper. For an extra touch you can also season it with Fermented Harissa. Accompany it with a glass of Godot Sangiovese IGT Organic or Spiga Beer with Ancient GrainsSunday lunch at Lazio's festivals, faithfully reproduced on your table.
• GOURMET CHOPPING BOARD WITH CHEESES, OLIVES AND OIL-PICKLED VEGETABLES
  Create a large convivial platter with thin slices of Porchetta Romana, Falisco Aged Pecorino, Lactose-free Caciotta Amerina e Stracchino from Etruscan Lazio. Next to it, small bowls with Organic DOP Gaeta olives, Cardoncelli Mushrooms in Oil e Slow Food Aeolian AppetizerThe perfect platter for an Easter lunch, for outdoor summer picnics, or for wine evenings with friends.
• RUSTIC SECOND COURSE OR FILLING FOR HOT DISHES
  Porchetta Romana is also splendid as second dish: heat the slices briefly in the oven at 150°C for a few minutes and serve them with Organic New Potatoes roasted with rosemary, or on a bed of Clean Organic Puntarelle For a signature variation, crumble the hot porchetta onto a focaccia or use it as a filling for tortelli, meatballs of leftover meat or arancini rustic, recovering every little piece in the best peasant tradition of "nothing is thrown away".

The Producer: Az. Agricola Vita

Vita Agricultural Company it is the agricultural company located in Sutri (VT)In the heart of Tuscia viterbese, an ancient village of Etruscan origin along the Via Cassia. The company raises pigs in a traditional way and processes them directly on the farm, keeping the culture of Lazio peasant pork butcher's shopAn authentic short supply chain, where every stage—from breeding to cooking the porchetta—takes place within a few kilometers, respecting animal welfare and traditional recipes.
 
 
 

Ingredients

Pork, salt, chili pepper.

No added preservatives. No synthetic nitrites or nitrates.

Food container

Store in the refrigerator at +2°C / +6°C. Best consumed at room temperature or slightly warmed in the oven to enhance its aroma and softness.
 
 
 

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