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Aug 11, 2009 08:56 PM

Porchetta in Boston?

Does anyone know if there is any Porchetta available in Boston? I went to Artu and had the "porchetta" sandwich there, which, while good, was nothing like the porchetta in Italy, which is a deboned suckling pig cooked with lots of herbs and spices and served as a sort of pulled pork panino.

I saw in an old thread that Russo's carries it, does anyone know if they still do, and what it's like? I recently visited Porchetta in New York, and it was kind of a disappointment.

I also know that Salumeria Italiana in the North End carries something under the name porchetta as well, but wonder what it is exactly.


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  1. yes Russo's do still have it two brands of it, I got some a week or so back

    1. It's one of the choices on Rialto's RW menu....Jody Adams should be able to get it right.

      1 Reply
      1. re: galleygirl

        I had this off of a non-RW menu at Rialto a few weeks ago. It was delicious. It was not porchetta like you get at a truck in Italy, so not so succulent - no bits of skin, for ex. Made with a loin, I think, but the flavors of herbs and pancetta were strong and good. It won't satisfy a craving for the real deal, but it is nonetheless a fine dish.

      2. The Porchetta at Salumeria is a cold cut. It's pork with a skin rind and flavored with rosemary. It's not really like the porchetta in Italy, but it's delicious in its own right.

        3 Replies
        1. re: masterson

          Thanks for the info! I've been wondering what it was like. I guess I'll have to make my own if I want the bits of crispy skin.

          1. re: carbalicious

            Waverly Market at 684 Waverly Street (Route135) in Framingham has homemade porchetta. Everything they have is delicious. If you buy a cannoli the owner's 86 year old mother fills it for you and the cashier is his 88 year old aunt. It's a wonderful place to visit. Their website is

            1. re: carbalicious

              My Italian friend and I did this and came up with a great alternative to roasting a whole pig. Get a pork shoulder with the skin on and bone in, some pork loin or boneless pork chop, and a piece or two of just pig skin. Debone the shoulder and fill the cavity with the extra pork and some sprigs of rosemary. Take the extra skin and wrap the exposed meat areas, and bundle the whole thing up with butcher's twine. Now you've got a nice pork football. Cook it in the oven on a rack at 325 or so until the pork is up to temp using a meat thermometer. The skin will get crispy and hold the moisture in at the same time. Not exactly Rome, but the closest I've ever had in the States.

          2. The Russian deli Berezka sells porchetta, as part of their extremely impressive selection of mainly (but not exclusively) Eastern European salami/salumi. It's also a type of cold cut, not homemade. But it is tasty!

            Berezka International Food Str
            1215 Commonwealth Ave, Allston, MA

            1. For plenty of crispy skin, you can take out the crispy pork shank from Abe & Louie's on Wednesdays and carve it up...easily feeds two.