Perugini Franco Macelleria – A Yummy Place to Shop
Hey Babbo Natale – Listen up La Befana – All I want for Christmas is…..
My God, my God, I kept repeating as I slowly slid more into my mouth. Every part of my being was tingling with the sensation. I groaned and stared at the ceiling. Everyone in the macelleria looked at me like I was crazy, had sprouted a second head and would soon be banished to hell. Nicla, whispered to her father the butcher, Lei ha detto, “il mio dio.”
Franco Perugini – Master of Porchetta
This incredible taste bud experience was literally the best one I had during the frenetic August Festa di San Donato. San Donato had blessed me by sending me into Perugini Franco Macelleria and introducing my taste buds to this heavenly porchetta made in Pontelandolfo (BN). Now, as I think about Christmas dinner, I don’t lust for goose, I don’t lust for beef, I want porchetta!!!! Oh, you’re wondering, what the heck is porchetta?
No I Never Bought the Whole One! I Wish I Did.
It is a boneless loin of pork that has been butterflied – cut in half so it opens like a book – filled with a herb mixture, wrapped in pork belly – skin side out and meat side seasoned- rolled like a log and tied with string. I think Franco also seasons the outside. It is roasted at a high heat and the outside gets crispy while the inside is tender and flavorful. (Most of what I have tasted at festas and in bars is not.) When it is sliced you see ring inside ring of good tastes.
According to Wkipedia –
Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a prodotto agroalimentare tradizionale(“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).
Now that I have tasted the porchetta made by the Perugini family, I can understand why it is honored as a cultural tradition. Franco tells me that folks buy it from him and he vacuum packs it to take back to America. Napolitans, who have weekend houses here, buy it to take back to Naples. Next time I have a party in Pontelandolfo, I intend to buy one, show it to my guests and not share.
Nicla Perugini proudly follows in her Dad’s footsteps making incredible pork products.
After discovering this family’s porchetta and sausages, I must admit we ate them often. The porchetta was great reheated in a covered skillet with barely any water covering the bottom. We also ate it room temperature on wonderful crusty bread. The sausages – particularly the hot ones – could be found on our table regularly.
Next time you are in Italy, I challenge you to try the best porchetta anywhere. Stop by Perugini Franco Macelleria Moderna, Via Nazionale Sud, Pontelandolfo (BN). I wish they had a web site and shipped to to the USA. If they did, I know what we would be having for Christmas Dinner.
Cozy Entrance Features Produce
Next year before we head back to the states, I’m getting some vacuum packed to go – a lot of it!
Buon Natale and enjoy whatever you decide to make for Christmas dinner!
PS – send a letter to Babbo Natale – http://www.babbo-natale.it