Roast Pork Trunk Sliced to Hand


Absolute newness of our online shop, now the Roast Pork Trunk can also buy a leaf, cut by hand from our masters and under vacuum!

Pork is the entire cuts of the pork belly, with lice and liver attached, from which the ribs are removed. If someone said that the roast porchetta is perhaps the oldest baked salami of all, it would not be a mistake. The origins of this product, still world famous today and produced mainly in some regions of central Italy – Lazio, Umbria, Marche and Tuscany – are lost in the night of the times.

The roots of Roast Pork Trunk

That the Roast Pork Trunk has ancient origins, it should not be surprising. Probably it is one of the oldest products man has managed to get from the pig with the aim of making cooked and spiced meat that could be stored for long periods of time. Even in ancient Greece, when sacrificing the animal for religious reasons, it was placed on the grasshoppers. And it often touched young specimens of swine.

Apparently they used a particular slow cooking of the wood-burning furnace already the Italic populations of the center of Italy, including the same Latins. When the pigs were still underdeveloped and mostly hunted in the wild. Roasting in various shapes the wild boars, basically for survival reasons, discovered a new technique. You could cook the whole part of the pork’s belly, including your head, internally depriving the offal, except the liver. It’s enough to tie it to make it compact and cylindrical, so that the fat parts are in direct contact with the lean ones. In this way, with the slow cooking of burning charcoal charcoal produced by the wood, the heat that penetrates inside bakes the meat so that moisture is not dissipated and therefore the softness, the fragrance.
With time, the spices of the Mediterranean blotch – garlic and rosemary – began to enter the heart of the porchetta so that the aromas could radiate inside the meat during cooking.

The production of Roast Pork Trunk today at the Salumificio Artigianale di Gombitelli

The Roast Pork Trunk looks like a great roast, a special roast. But its scent is the only one of the aromas, of spices, mixed with the meat and the wood. The porchetta – for those who appreciate it, has a very recognizable smell that feels from afar as it is sliced.

The Roast Pork Trunk is produced from a boneless aristocrat, a bacon with rind and a small percentage of liver cut into pieces. The loin and liver are at the center and the bacon is wrapped around. Inside is added a spice based on garlic, pepper and rosemary and the right amount of salt. Once tied, it’s ready to be cooked.

Through a skillful baking oven, Roast Pork Trunk acquires a unique aroma, fragrance and crunchiness as well as an exceptional taste.

Choosing to make Roast Pork Trunk from aris, liver and bacon – instead of using the whole pork chop, is made to have a smaller size product. An easy-to-use product that can ensure the consumer’s uniqueness of the product. In this way, each slice is equally composed of a thin, slim part and a succulent liver piece, which would be impossible if the entire pork trunk was used.

The best recipes with Roast Pork Trunk

Needless to tell anyone who knows and appreciates the roast porchetta as good in a simple sandwich. Salad, tomato, olive oil and two fine slices of pork will make the most mediocre bread even exceptional. Preparing it at home is not that easy and so, whoever is lucky to have street porchers, vans or trucks equipped as real ambulance restaurants, can enjoy it at any time of the day and night.

But Roast Pork Trunk is also great in starters, cut perhaps in fine slices and lying on a tray accompanied perhaps with some cherry tomatoes and some valerian leaves. Or served in the hot focaccia so that it dissolves. When it’s hot, those who are considered true tasters also appreciate the outside, the fatty brew to munch.
But the pork has really many uses. Alternatively, you can also serve cold, small toast, along with seasoned salami. But it also makes its beautiful figure as a simple roast – an excellent second served hot dish with roasted potato salad with rosemary.




Pork with rind, salt, pepper, garlic.

Produced in a factory where dairy products and gluten-containing ingredients are not used.

It may contain traces of walnuts and pistachios.

Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)

Keep in the fridge from +2/+4°C.






Weight N/A

Sliced 1 kg, Sliced 250 gr., Sliced 500 gr.

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