An Italian dish of slow-roasted boneless suckling pig. Sometimes larger pigs or parts such as pork bellies, pork shoulders or pork loins are used. Prior to roasting, the meat is seasoned with a mixture of flavorings including fennel, garlic, pepper, rosemary and salt; sometimes it's stuffed with onions, garlic and herbs. During roasting, the meat is basted with olive oil and/or wine. Porchetta is sometimes spelled porquetta, and American versions are sometimes referred to as porkcetta, porkchetta or porketta.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.