Rare-breed, free-range rolled porchetta made with Otway pork, Western Victoria. Rind on, boneless and rolled belly with fresh herbs, fennel seed, garlic, chilli & lemon zest. Slow roast your porchetta to achieve your perfect crackling. 

This is a fresh product, best cooked within 2-3 days. 

Discover more of our rare breed pork cuts, here. We have delectable recipes and techniques using rare breed pork in our archive. Expand your repertoire with our technique for perfect porchetta and recipes for pork tonkatsu and cassoulet.