A classic Italian culinary favorite. Our free range porchetta is produced by rolling the belly and loin of our free range heritage pigs and stuffing with sage from the garden, roasted wild fennel seeds, garlic from our friends at Old School Farm, Tasmanian sea salt, cracked black pepper and a pinch of chili. It’s best to be rapped in foil and slow cooked at 120 degrees for 3 hours before opening the foil for a final blast in a hot oven for 20 minutes at 230 degrees.