Introduction, History and Interesting Facts
Roast Suckling Pig (or “Maialino in Porchetta”) is one of the culinary delights of the Val d’Orcia, a symbolic dish for special occasions and heir to rural and pastoral traditions. In Pienza, pig farming has always been crucial to the agricultural economy.
History: Historically, preparing pork in porchetta (porchetta-style – with herbs) was an ingenious method for preserving meat. In and around Pienza, there is a preference for slow cooking and the use of fresh, wild aromatic herbs that grow in the UNESCO World Heritage Site, giving the dish its unmistakable aroma. The goal is to achieve a crispy rind and succulent meat.
Interesting fact: The key is the marinade: no garlic is used, but rosemary, wild fennel and black pepper, which complement the sweetness of the local pork beautifully.
Ingredients (For 6-8 people)
- Suckling pig: 1 shoulder or leg of suckling pig (about 2 kg, with rind)
- Wine: 200 ml dry white wine (preferably Vernaccia)
- Extra virgin olive oil: 100 ml
- Salt: 2 spoonfuls
- Black pepper: 1 spoonful
- Rosemary: 2 large sprigs (chopped leaves)
- Wild fennel: 1 handful of seeds or fresh leaves (if available)
- Sage: 5-6 chopped leaves
Recipe: Slow and Perfect Cooking
- Preparing the Meat: Score the pork rind with a sharp knife (diamonds or parallel lines), without cutting into the meat underneath. This helps the seasoning penetrate and ensures crispiness.
- Dry Marination: In a bowl, mix the salt, black pepper, rosemary, sage and wild fennel. Vigorously massage the meat with this aromatic mixture, ensuring it penetrates the scoring well. Let it marinate in the fridge for at least 12 hours (24 hours is better).
- Start of Cooking (High Temperature): Preheat the oven to about 200 degrees C. Place the pork rind-side up in a large baking dish. Drizzle with half the extra virgin olive oil. Bake for about 30 minutes. This step is crucial for “sealing” the meat and making sure the crispy rind starts to form.
- Slow Cooking (Low Temperature): Lower the temperature of the oven to about 150 degrees C. Sprinkle with white wine and the remaining olive oil. Continue cooking for about 2 hours and 30 minutes (1 hour for every kilo of meat), basting the meat every 30 minutes with the cooking juices.
- Final Crispiness: If the rind isn’t perfectly crispy, turn on the grill for the last 10 minutes (be careful not to burn).
- Resting and Serving: Remove from the oven and let the pork rest for 15 minutes, covered with aluminium foil, before slicing. This allows the juices to settle, making the meat incredibly tender.
Accompaniments
This rich and flavourful roast calls for a structured but elegant red wine that doesn’t overpower the aromatic herbs.
- Red Wine: The ideal wines to accompany this dish are Nobile di Montepulciano DOCG or a robust Brunello di Montalcino DOCG, both produced just a few kilometres from Pienza. Their spicy notes and complexity complement the meat and the crispy pork rind perfectly.
- Side dishes: Traditionally served with Potatoes with Rosemary or, in winter, with Boiled chickpeas seasoned with local extra virgin olive oil.
