Why we love it
Porchetta is possibly the most famous Italian street food, made all over the south of Italy, with each butcher or “porchettaio”, having its own secret recipe making every porchetta a unique eating experience.
Our artisan porchetta comes from Calabria, from our favourite butcher Vittorio, and it is made following their own recipe. Made with Calabrian “nero” pig and slowly cooked in wooden oven, the porchetta is then seasoned with rosemary, laurel and juniper, our porchetta is 100% natural, gluten and lactose free so that everyone can enjoy it. Traditionally, porchetta is sliced in tick slice and eaten in a sandwich, warm or cold, but can also be heated up in the oven or microwave and served as a main course with an accompanying sauce or chutney.
This is the real Porchetta, the whole pig is slowly cooked in a wooden over and then portioned. Delicious with a glass of our organic Lambrusco… fantastico
The artisan who made it
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.
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