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Cafe Rouge-Porchetta (Berkeley)

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I wandered in to Cafe Rouge yesterday afternoon in order to pick up a roast chicken. I did leave with a chicken, but more importantly I left with a glorious slice of freshly made porchetta. A huge roast was sitting right up on the counter by the register, with juice glistening from the layers. This stuff was heavenly. Well herbed in the center, spectacularly delicious crackling skin, and fantastically moist throughout. It made a wonderful dinner last night and very satisfying leftovers for lunch today. It was $10.99 per lb, which was expensive for me yet seemed very reasonable for the quality.

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  1. A piece of this porchetta was part of the dinner buffet on Saturday night, my first chance to try it. Cafe Rouge does a wonderful job with plenty of seasoning, well-marbled flesh that stays juicy even on reheating, and the most important part, crackly skin. I've been disappointed by the skin on so many versions and this one delivers.

    This link to the meat market has a photo of the porchetta and says it's available Friday through Sunday.
    http://www.caferouge.net/meat_market

    4 Replies
    1. re: Melanie Wong

      I've taken big chunks of that to parties, it's always a big hit.

      1. re: Robert Lauriston

        Oh yes, big BIG hit! And for me even more welcome because I'd been seeing porchetta photos from Umbria of a birthday party that I decided to not join. So I was very happy to have a good version stateside to celebrate in my own way here.

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      2. re: Melanie Wong

        How did you reheat it to keep the meat juicy and the skin still crackly?

        1. re: lmnopm

          Don't know. Another guest brought it, and our hostess took care of warming it. My only part in this was when it arrived and the other guest wanted to put it in the refrigerator, I suggested that it stay at room temperature for the hour or so until meal time. I do think that I heard the ping of microwave. If it was indeed waved, the trick would be that it was only warmed up, not hot. Just warm enough to make the sweet fat glisten.