ANTICA PORCHETTERIA BADINI SERGIO & ELIO MORRO REATINO (RIETI) Tel. & Fax 0746.638108

The production of Porchetta Badini, synonymous with quality and tradition artisan workmanship can be summed up in three stages:

1) The live pig 1 ° choice strictly national farming, weighing about 100 kg. , Slaughtered, private its intestines and placed in the cold storage for adequate maturation.

2) With great skill and a job chartreuse, completely boned, seasoned with natural aromas (garlic, rosemary, pepper, hot pepper, salt), STAIN OR WITHOUT PRESERVATIVES IN CHEMICAL ADDITIVES, allowed to stand in brine for 24 hours, ricucito internally and externally.

3) The real secret, to enhance maximum fragrance and quality of Porchetta Badini (which makes us different from the market) is cooking, strictly with dry ovens, to give a perfect gilding the rind, baking a homogeneous, with the result of a product taste tasty, dry and genuine.