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And here we have the star of the show, it is a monster porquetta and I'm talking about the real
deal. Usually I just get pork belly to do parquetta but not this one, and that's because it comes with
the full loin. Yes my friends I finally found it and that it's all because of my amazing meat
dealer Emilio if you don't have a meat dealer you should. Unlike other people I will share my meat
dealer with you, his information always on the description down below. But now let's talk about
this wonderful piece of meat. As you can see it has plenty of fat. And the first thing we need to do is
to prepare this so that we can roll it up and make it into an incredible porquetta to dry age.
So I first started on the corners, I highly recommend you leaving a little bit frozen
this will make the job a lot easier. What I'm trying to do is remove one inch of meat
but being extremely careful not to cut the skin, that is the trick here. So my recommendation is
take your time and go nice and slow because you don't get a piece of meat like this every day.
The last thing I want is to mess it up! Once I removed it you can clearly see the amount
of fat is crazy on this piece of meat. But then it was time to jump into the next side.
I did the same exact thing, going nice and slow is the way to go. Once that was done I jumped
into the loin section. Now here I'm not trying to remove this piece out what I am doing is
trying to separate it from the skin. This will allow me to remove a little bit of the fat.
Trust me I know what you're thinking already Guga fat is flavor, and you are right but there's no way
that we're gonna eat this amount of fat, it's just an overwhelming amount. So removing a little bit
of it is a good practice. I mean as I take it out take a look at it. That's a lot of fat man!
So I kept trimming it until I was happy with the amount out. Once I was done I also jumped to the
other corner and separated as well. This will allow me to sew it up really nicely, because once I was
done this is what it looks like now. As you can see I still have a crazy amount of fat left so
removing that amount was a good thing. But now that we got it ready the next thing to do is to
go ahead and get it seasoned and for this you have to be very generous this is a large piece of meat.
So I started with a good amount of salt maybe a crazy amount, it can handle it this thing is huge.
Once the salt was done I jumped into black pepper and a wonderful amount of fresh spice mix. This is
what makes per carrot really good, and here's how to make it; into the food processor I threw in a
good amount of garlic, turned on the food processor and chopped it all up. Then I threw in fresh thyme,
followed by rosemary, processed everything fine and my rub was ready. That is how easy it is to
make it, and let me tell you something this packs a wonderful flavor. The only thing I had to do is
to make sure i spread it all over because the next ingredient is an important one we're talking about
lemon zest. I said it before and I'll say it once again this is a large piece of meat
so make sure you go to town on that lemon zest. With this ingredient the more the better and
as you're doing so it also produces an incredible wonderful flavor so make sure you add plenty of it.
Now since me and my family we love mortadella I went ahead and add some. If this is not your thing
just don't add it, but I'll tell you one thing if you like it man go ahead and add some because
once you have done so the only thing left to do is to go ahead and roll it into itself. And this
requires patience going nice and slow is the way to go. To make things easier for me since I'm doing
it by myself I'm gonna stitch it up, but if you have two people holding it for you you can just
use butcher's twine, however if you do have this needle you will make it much more secure. As you
can see it makes the job a lot easier to tie it up like this. To secure it even more I decided to
go ahead and tressen it even more. The last thing we want is for this thing to break apart on us.
As you know I'm going to be dry aging this thing, so things better stay put. Once I was done with the
tying this is what it looks like. That right there is a porquetta that is almost ready. Everything is
nice and closed up but there's one thing missing and that is for us to poke a bunch of holes on it.
This is a very important step remember this thing has a lot of fat and if we don't make these holes
where is it gonna go? The little pockets will help the fat render out ultimately drying out the skin
and making it super crispy. As you can see once I was done I added plenty of holes that is totally
necessary because the only thing left to do is to let a dry age in my refrigerator for one week.
Once the time was up I took it out and look at it. Not only did it completely change
color but it's also much drier that is exactly what we're looking for. The drier that skin is the
crispier it's gonna get. Now we have two options; we can either cook this in the oven indoors
and as you can see my oven is not that big but it still fits. But come on we have a grill outside why
would I do it indoors? But hey just in case you don't you definitely can. For the grill it's kind
of tricky to cook this thing because you need a nice large container to hold all of the grease
and most importantly you don't want to let it sit on the grease itself. So I highly recommend
throwing a cooling rack on it because now the only thing left to do is to go ahead and cook it.
And here's how this is going to go down I'm first going to be cooking it at 375 degrees fahrenheit
in indirect heat. Once I reach an internal temperature of 175 degrees fahrenheit it's time
to take it out so now I say it is enough talking and it is time to cook this thing.
So let's do it!
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All right everybody here we have our beautiful feast. Are you hungry Angel? You need to be hungry huh. I mean take a look at this everybody! I
don't know that's at least four or five pounds right there of meat. Can you eat that whole thing?
-I mean I can try. -Here's what I, what I will do is eat a little bit and save a lot for
for sandwiches because that's a big meat. So there's something very special about this
porchetta. I want to know if you feel anything different and unique from this experiment.
-Look at his face it's nothing bad all right. -It's always an experiment. -Yes of course we've
got to try new things and I love trying new things you guys already know, I don't need to
tell you that. -Always an experiment! Let's go for the chicharron. -Do you want to go for the chicharron?
All right first the chicharrones everybody. Cheers!
-That is crunchy. -Oh yeah!
Very porky flavor huh like extra porky everybody. I don't know if that's a thing or anything but
it's extra porky. What do you think about the chicharrones? -It's crunchy it's very crunchy. -Yes hugely crunchy.
-I like the crunch on the chicharron. -There's the loin right there and then here's just pork
belly by itself. So let's go ahead and give it a try. I'm gonna go for the pork belly first and
then I'll try the loin. One of the things with the loin is always you know it's a little bit
dry depending on how you cook it so I'm excited to find out how it's going to taste.
Smells phenomenal all of the herbs are coming through and everything. Cheers everybody!
-Oh! -That's amazing everybody. I would say that the flavor has
concentrated tremendously on this one here. -Yeah this is this is like like a pork pork.
This is strong! -It is strong. It's like a porky flavor boy like extra porky. Even though
pork has a good amount of flavor but here is just that flavor has concentrated to the max.
It doesn't have any off flavor or anything like that. By the way I dry aged this Angel,
that's what this experiment is all about okay. So we're saying that it's concentrated flavor
that's probably exactly what happened. -I never had that then. -I know right it's it's just a stronger
flavor. Unlike beef that has a completely different profile that uh you know tastes a little
bit like blue cheese or he says wine other people say other things, this one is just a more like
porky flavor. I don't know how to describe. -This is like, oh you like pork oh you like pork? -Here in your
face. -Pork boom! I just tasted the the part here with the what is that herbs? -Yeah. -Okay that is
very lemony I like it. -You like that? It has a lot of lime lemon zest. -Yes. -I want to try the loin to
see if the loin lost any moisture and if the loin is dry or if the loin actually did a good
job in dry aging and it's still nice and juicy. All right pork loin this time. Cheers everybody. -Cheers.
-Oh very lemony. I don't know if you got a part that has more probably that's what I got right now that
you were saying before super, super lemony. -I still I want to stay with that, that like oh it is porky
-Yes let's let's be clear in a good way. -Yes. -We are saying this in a good way not in a bad way
okay. It is more porky in a very good way but -It's, it's tastier. -Yeah. -If you already like pork this is
more. -Yeah. -Like this is better. -It's not like you added more salt to become more tasty is that the
pork, is porky everybody I don't know how else to say it. Maybe if i would have done it for 35 days
or something man that would have been extremely. -35 days? -Too porky, I think this was
this was a great experiment, I learned a lot I will definitely doing this for probably you know the
holidays and and things like that. What it would do is we'll have your family members eat a little bit
less so you got a nice big porchetta since it has more flavor and uh you know and then you have more
family members try because a little bit of piece is good enough. Anyway guys these are the results I
hope you guys enjoyed this video. If you do enjoy it make sure you give it a thumbs up. If you're
not a subscriber be sure to subscribe for future videos. Remember if you are interested in anything
i use everything is always in the description down below. Thank you so much for watching
and we'll see you guys on the next one. You full already? -No I'm not full it's just i'm like umm good.
-You recommend it? -Highly recommend. -Very good. Very tasty.
-Especially for sandwich. See you guys on the next one take care everybody. Bye bye.