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I just got fleeced - 20 bucks for 2 of the most over-hyped sandwiches at...

Porchetta...WTF?!!! I feel like such a sucker...the pig was dry dry dry...crying out for some sauce pork people!! Small serving and did I mention I nearly shattered all my teeth trying to eat the fricken crispy skin?! *sigh*...like flavor flav once said...don't believe the hype...


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    1. re: chompchomp

      Damn - I should have read that thread before i went...

      On a brighter note, post-porchetta crackling experience, I'm happy to report that the lockjaw and numbness have receded somewhat and I'm able to chew more or less normally again...

    2. Wow--so suprising to read this, I had an amazing sandwich there just a few weeks ago--not dry at all, so flavorfull!

      1. Its not the best sandwich in NYC, and is definately overpriced for the size. but when I need to be brought back to Antico Noe in Firenze, this is where I go. It can be hit or miss, I wouldnt go nuts either way on it, there are worse things in the world, also better...

        3 Replies
        1. re: Hey19

          Porchetta was really dry and bland when we went. Hurt to chew everything since the bread was also stale. Tried it again at a food event since it was free and it was quite juicy so I guess its just luck there. I for one would not go back since $9 is a lot to spend on a 50/50 awful sandwich!

          1. re: silverlainy

            $9? It's $10!....and I guess the stale bread is a common there, because my sandwich suffered from the same problem. Porchetta just has very good pr. I wouldn't go back.

          2. re: Hey19

            Wow, your Antico Noe reference just blew my mind. Haven't thought of that place in about 10 years. So good.

          3. couldn't agree more... pork is ridiculously dry. Porchetta starting to get overshadowed a bit by close-by, cheap newcomers like Luke's Lobster & La Lucha that actually deserve the hype.


            1 Reply
            1. re: iFat

              10 bucks a sandwich = a month's worth of dental work at this place. Borderline inedible.

            2. Buon Italia in the Chelsea Market has been slicing up delicious house-made porchetta for years. Go buy a pound or so, a baguette at Amy's Bread...and assemble your own porchetta sandwich at home.

              1. lol, I had that same experience. Although I'll be honest when I went to Puerto Rico and I had the lechon in Puerto Rico, some of the lechonerias also had that same hard pork skin which reminded me of a turtleshell.

                1. this is the biggest overrated place in the city. i just dont get why the press has loved them. its a dry, overpriced sandwich and i nearly chipped a tooth on the cracklings.

                  its as if an airline decided to serve porchetta on a flight.

                  1. I love it. Not into the cracklings but I find it to be a really well made porchetta.

                    I've been there about 5 times and once I found it to be a bit dry. The other 4 times I enjoyed it immensely. Worth the $ imo...

                    1. I actually chipped a back molar after eating at Porchetta. No joke. Had to make an appointment for the dentist the next day. That's one way to make a first date memorable. (Married the guy, though!)

                      1 Reply
                      1. re: graphisbeb

                        Wow, Porchetta opened in Sept 08, you work fast! Congratulations.

                      2. I found the pork itself was very good and tasty. But crispy pork on bread with no other sauce/seasoning or anything does not make a sandwich. It just makes for good pork on some bread. Don't need to go back...

                        3 Replies
                        1. re: film_score

                          I went once. The pork itself was really good, but like other hounds, I found the skin pretty much inedible. I don't live in the ev, and it's not worth a special trip in my opinion. Lots of better options in the area.

                          1. re: film_score

                            They put that green salt tapenade on it now, which isn't what the already salty pork needs, really.

                            1. re: film_score

                              That's pretty much what porchetta is in Italy. IMHO, I felt it compared favorably to versions I had in Italy (except the one instance when I found it dry...). I actually seem to think they have improved since my first visit and I really enjoy it now.

                              I'm sure many will find it overpriced and not to their taste but to call it a 'must to avoid' is a bit unfair...

                            2. I wouldn't categorically say "avoid". It's not the worst or most-overpriced sandwich I've ever had. The hype may be a tad excessive, but it's a solid $10 snack.