Great demonstration? All the italians watching this sad touristic exercise of pseudo-food ability were quite unimpressed. This is not Porchetta, and the guy should go get a job instead of insulting italian culinary traditions.
Yes beautiful. Iam packing my bags and moving to Italy 🇮🇹. It is just amazing to watch Italians do anything food cars clothing they just put so much it love it... I cook a bit at home I try to keep this standard in what I do..
11.25 someone farts, and the butcher looks up, saying 'who did that, I'm going to make a KNUCKLE SANDWICH.' dude I was laughing so much, because I would go ape shit on everyone.
NOOOO! NO! This is NOT a Porchetta! We don't put garlic or parsley inside and we don't roll a chunck of a pig like this! The Porchetta (which means literally Little Lady Pig) is an entire pig baby stuffed with salt pepper and pistachio , cooked full in special hoven called Spiedo (which means On the spit) the skin got crunchy and the meat unbelievable juicy, the best part are the ears. This is not a Porchetta, don't trust a south italian guy who works outside of his country, he'll only try to sell his things in the better way. Come to Italy and try our REAL Foods, and for the real Porchetta you have to go to Ariccia , in Rome.
Why people kept using the italian name even is not italian, simple because italian not care about thier name . So other people broken the italian recepe, name and product the quality and quantity. Carbonara is popular but the ingredients is not carbonara. Pizza is everywhere but the ingredients is not pizza, monzzarella is the same should italian pay attention on this .
@@marifellibradilla1524 it hard to put attention of foods and recipe that everybody could change , look at TIME's Carbonare recipe.... it's not our own as Italians to be the Recipe-Police 😅
that is not porchetta, porchetta is a whole pig cooked in a wood oven if possible ... clearly with the necessary spices, garlic, but not much.... Fennel..... No parsley!!
People who don't eat meat or pork in particular for whatever personal reasons, please just politely piss off to another food channel where you can enjoy watching highly trained 10 star mitchelin chefs prepare seeds, grass, twigs, lettuce leaves, individually stuffed rice grains, steamed, roasted, fried, and poached tofu, perfumed carrot roots with pumpkin skin and lavender soaked apple stems, and sun dried orange peel with hibiscus rose petals served on a bed of snapping Venus Fly Traps and irritating stinging nettle soup, with a sprinkling of unwashed bird's nest straw. Watching this beautiful pork will only upset you, why watch it?
@@spamstabber It's not what IS shown, it's about what is NOT shown. Everybody would like to see the end result. It's a statement nothing else. The video description is perfectly fine.
Nice skills but authentic nonna recipe doesn’t include so much garlic and parsley...main ingredients are salt, pepper, garlic, garlic leaves, fennel leaves, some chilly flakes and put in wood fire grill to slow cook around 3 hours. After that the size of it goes to half, but that piece of meat with local bread is just awesome !!!!
Such beautifull carving skills! He flyed the loin twice for a tighter roll because it will be in the center! Nobody's listening to the commentary... use the correct fennel... use the correct parsley... lots of flavor, don't worry, it shrinks to nothing when cooking! If you don't know porchetta is cooked on a spit, you have no business commenting!
Did you ever think of taking a large Beef roast and slicing it just like this one and after you place all your seasonings you lay out the Beef on top of the pork and then roll the both together? Well I did and before I started my rolling I had gotten some Beef grizzle which is the Beef fat and sliced it thin and layered it on top of the pork and when finished tie it and place it in the oven, I did this for Christmas and when it was done it melted in our mouths and as much as I made some had seconds and some had thirds which I did think I was going to have a lot of leftovers and it ended up I had not one slice left at the end of the night, It was so Goodddddddddddddddddd
Не понимаю, чему люди в некоторых комментах восторгаются? Мясо не первой свежести, не одна я заметила. Наверное поэтому столько чеснока и петрушки наложил, чтобы запах отбить 🤣🤢
A Roma e Castelli la porchetta si condisce con sale, pepe e rosmarino; altrove con aglio e sale, altrove…La porchetta non ha un brevetto, è un modo di cucinate il maial(ino) disossato, trovi mille modi in tutta l'Etruria, Sabina, Umbria, Abruzzo, persino in certi posti delle Marche...
La rovina delle ns.tradizioni, prezzemolo ?? Ci vuole finocchietto selvatico a rametti ,rosmarino e secondo le regioni altre spezie ,in toscana mettono la noce moscata, comunque vade retro prezzemolo
Your mouth must be watering for a fucking heart attack with all that filthy fat. Even the meat doesn't even look "red-red" meat. The pork meat doesn't even qualify for red meat, dude.
3rd generation Italian American: I was disappointed that you decided to omit the cooking temperature with time. Please revert back with the cooking particulars. I would be prepared to offer a gratuity for your kindness. Must it sit on a wire rack?
The best porchetta you can eat is in Umbria region, there are at least 4 or 5 place where you can get the best porchetta in the world, especially in Montefalco (Perugia)
The facial expression he makes while cutting into that costal cartilage is a whole meme lmaoo
LMAO YES
Does anyone else notice that the video hits at 4:20 when he first rolls that thing up? Brilliant!!!!
Hahaha
It would have been good to see the cooking method as well.
Me too would love to see how it is cook.
But they eat it raw
That would be asking too much 🤣
Крутой рулет! Но Обвязка у Вас отвратительная! И зачем столько петрушки?!
Spiro, great butcher skills. You did the whole thing in under 13 minutes. Outstanding!
Mark Crume Well said 😎
Rose mary instead of parsley
Bruh, I'm less than 40 seconds into this video and can already tell this man ain't no joke! Knife skills are something serious.
Watching him prepare that pork belly, it’s like a maestro at work
Signore c è della porchetta nel suo prezzemolo
Beautiful job. I would love to see what it looks like after cooking. How long in an oven and what temperature?
7 hours at 392 degrees f
Great demonstration and i always enjoy when this Master butcher is doing his thing with Awesome skills...
Great demonstration? All the italians watching this sad touristic exercise of pseudo-food ability were quite unimpressed. This is not Porchetta, and the guy should go get a job instead of insulting italian culinary traditions.
What about salt and pepper ?
Aaand Adobo, lol
Kindly mention the stuffed ingredients name, while you added, 👍
fennel seeds, parsley and garlic...
Yes beautiful. Iam packing my bags and moving to Italy 🇮🇹. It is just amazing to watch Italians do anything food cars clothing they just put so much it love it... I cook a bit at home I try to keep this standard in what I do..
Soooo no Pepper an salt???
Did anyone else notice how much garlic he put in it? I LOVE IT
11.25 someone farts, and the butcher looks up, saying 'who did that, I'm going to make a KNUCKLE SANDWICH.' dude I was laughing so much, because I would go ape shit on everyone.
Looks good but no salt or pepper in the middle ??
That's what I'm saying, it might look tasty, but only gonna get garlic, parsley, and fennel. No salt or pepper....WTF?
They don't know what it is "alatopipero"
This guy is a beast. Definitely instructional.
Why show 50%? Not cooked, its what we ALL waiting for!!
Meat doesn’t look very fresh, green greyish colour
The bang bang sound in the background is like a Terminator is coming 😎
Anyway, what a talented butcher. I feel that he's probably a good cook!
That is a train sound ma
its that drummers on background ?
Lol! It sounds like a NYC train.
123haninhk that would be my stomach coming to terminate the whole porchetta
Is this place still at Borough Market?
NOOOO! NO! This is NOT a Porchetta! We don't put garlic or parsley inside and we don't roll a chunck of a pig like this! The Porchetta (which means literally Little Lady Pig) is an entire pig baby stuffed with salt pepper and pistachio , cooked full in special hoven called Spiedo (which means On the spit) the skin got crunchy and the meat unbelievable juicy, the best part are the ears. This is not a Porchetta, don't trust a south italian guy who works outside of his country, he'll only try to sell his things in the better way. Come to Italy and try our REAL Foods, and for the real Porchetta you have to go to Ariccia , in Rome.
Delicious,, spread the knowledge'
Nothing like the old ways
Why people kept using the italian name even is not italian, simple because italian not care about thier name .
So other people broken the italian recepe, name and product the quality and quantity.
Carbonara is popular but the ingredients is not carbonara.
Pizza is everywhere but the ingredients is not pizza, monzzarella is the same should italian pay attention on this .
@@marifellibradilla1524 it hard to put attention of foods and recipe that everybody could change , look at TIME's Carbonare recipe.... it's not our own as Italians to be the Recipe-Police 😅
that is not porchetta, porchetta is a whole pig cooked in a wood oven if possible ... clearly with the necessary spices, garlic, but not much.... Fennel..... No parsley!!
People who don't eat meat or pork in particular for whatever personal reasons, please just politely piss off to another food channel where you can enjoy watching highly trained 10 star mitchelin chefs prepare seeds, grass, twigs, lettuce leaves, individually stuffed rice grains, steamed, roasted, fried, and poached tofu, perfumed carrot roots with pumpkin skin and lavender soaked apple stems, and sun dried orange peel with hibiscus rose petals served on a bed of snapping Venus Fly Traps and irritating stinging nettle soup, with a sprinkling of unwashed bird's nest straw. Watching this beautiful pork will only upset you, why watch it?
John Guichard 😂😂😂😂😂😂😂😂😂😂😂😂
Poetry.....
Great video... But this porchetta looks kind of plain. Also was that a fart at 11:24? From pulling the strings too hard on the porchetta? Lmfaooo!
😂😂😂
You know everybody that watch this video wanted to see what it look like after it was cooked
Very true
then they should read the title properly, because it says "preparing"
spamstabber 0
@@spamstabber It's not what IS shown, it's about what is NOT shown. Everybody would like to see the end result. It's a statement nothing else. The video description is perfectly fine.
Yeeeh
Y’all couldn’t wait to show us how to cook it or the end results?
ñ
Low and slow.....
Who want else want to see this food after cooking like me?
~¶
А чего мясо такое коричневое,может конечно для Лондона это нормально я фиг его знаю,так разделывать лежалый продукт аппетита не добавляет :/
The Maestro has forgotten to put salt in there :)
Nice skills but authentic nonna recipe doesn’t include so much garlic and parsley...main ingredients are salt, pepper, garlic, garlic leaves, fennel leaves, some chilly flakes and put in wood fire grill to slow cook around 3 hours. After that the size of it goes to half, but that piece of meat with local bread is just awesome !!!!
Hope that the Italian chamber of commerce is going to take your passport ( if you are an Italian )that is an insult to the porchetta
I see what you mean.
Such beautifull carving skills! He flyed the loin twice for a tighter roll because it will be in the center! Nobody's listening to the commentary... use the correct fennel... use the correct parsley... lots of flavor, don't worry, it shrinks to nothing when cooking! If you don't know porchetta is cooked on a spit, you have no business commenting!
OK, what's the finished product? And what the hell is that banging noise?? Is he under the tracks? Terrible sound.
Yep, that’s exactly where he is.
Would have been much better if you edited n uploaded the full video.
For a moment I thought a Terminator was going to show up :)
lol
RIGHT ...!
Did you ever think of taking a large Beef roast and slicing it just like this one and after you place all your seasonings you lay out the Beef on top of the pork and then roll the both together? Well I did and before I started my rolling I had gotten some Beef grizzle which is the Beef fat and sliced it thin and layered it on top of the pork and when finished tie it and place it in the oven, I did this for Christmas and when it was done it melted in our mouths and as much as I made some had seconds and some had thirds which I did think I was going to have a lot of leftovers and it ended up I had not one slice left at the end of the night, It was so Goodddddddddddddddddd
Omg this looks so ridiculously good! And since Borough Market is not far from me, I'm definitely going to pop down there for this! 😋
Looks so jummy 👌😋😋😋😋
Is this in the uk?
Is he striking that steel backwards or is there another way I'm not aware of?
I love how he looks so happy the whole time. He really takes a lot of pride 😌🥰
V.Good
La porchetta in Italia non si fa in questo modo, non si mette tanto aglio e niente prezzemolo, ma rosmarino e finocchio selvatico.
11:24 i heard that too😂😂😂😂
Kkkkkkkk
Cooking time? Cooking temperature?
wow it is awesome😍
Will you pls tell me what are all the ingredients?Thank you
Good job.. Who heard the train in the back ground sounds like NYC to me
It is in Borough Market in London.
why no salt or pepper?
I would have wanted to see the finished product. 😁
I was surprised the video ended lol like wtf he didn't cook it!!!
Bibil bintang utara
А где список ингредиентов? Петрушка и чеснок понятно, соль тоже, а что за травка-муравка?
That awfull sound ! I am glad they welded all the train tracks in my state of California. No more Clank, Clank sound.
this market is under some railway. It's an amazing place to visit and great experience, sounds worse on camera . really adds to the market experience
I live in the country only the sound of birds chirping. Frogs singing in my pond. And the wind singing through the trees. Nothing like it.
Не понимаю, чему люди в некоторых комментах восторгаются? Мясо не первой свежести, не одна я заметила. Наверное поэтому столько чеснока и петрушки наложил, чтобы запах отбить 🤣🤢
Chiamala come vuoi ma non porchetta, hai messo una rotoballa di prezzemolo e tre kg d'aglio, chissà che gusto.
Too bad that irritating pounding was going on in the background, I had to turn off the sound, I couldn't take it anymore.
Why do I keep thinking this store is a front for the mobs?
How he cooked it, at what temprature, how long and how served it.
What spices did he use for the scored faty.
Did he grilled or fried it.
Scusate qualcuno lo può avvisare che quella non è porchetta....aglio e prezzemolo? In Italia non esiste...
Meno male , ma che roba é???
A Roma e Castelli la porchetta si condisce con sale, pepe e rosmarino; altrove con aglio e sale, altrove…La porchetta non ha un brevetto, è un modo di cucinate il maial(ino) disossato, trovi mille modi in tutta l'Etruria, Sabina, Umbria, Abruzzo, persino in certi posti delle Marche...
si non e porchetta. mama mia !
@@mauriziopescatori4606 ok ma non in queste quantità.sono d'accordo i profumi non in queste quantità poi il sale quando lo mette ??
La rovina delle ns.tradizioni, prezzemolo ?? Ci vuole finocchietto selvatico a rametti ,rosmarino e secondo le regioni altre spezie ,in toscana mettono la noce moscata, comunque vade retro prezzemolo
Insallah looks yummy, I m gonna try this,yesterday I ate pork with mustard plant,super tasty and healthy as well.
All hail to the heavenly father son and holy spirit
Come on!!!!..... What’s the finished (cooked) product. My mouth was watering. 😂😝🤪
Your mouth must be watering for a fucking heart attack with all that filthy fat. Even the meat doesn't even look "red-red" meat. The pork meat doesn't even qualify for red meat, dude.
11:23 please tell me that is not a fart lmao
Yes I do think that it was my friends. Good ear mate.
Look at his face . Did anyone hear that lol.
Il prezzemolo nella porchetta?? 🤦🏻♂️
Infatti lavora a Londra... Ahaha
What's that repetition pounding noise?
Absolutely delicioso. I agree, I want to see what it looks like when it has been cooked.
The stories that butcher block could tell.
P.S. the constant passing of the train is maddening.
I use salt, pepper, dill weed, rosemary leaves, garlic, pepper flakes or whole peppers. … fennel seed YUCK. who wants licorice in their porketta.
Me?
Y después, que sigue? Se mete al horno? A cuántos grados y por cuántos tiempo ??
Then what...?? How to cook it..?? how long??? Oven? Grill..??...buddy u must complete ur video man!😬
exactly!
하이
Oven it.
@Salome Peretz Then give it back to the pig.
Eazy
What is the greens? ????
11:24 did someone fart ? lol
i like farting people while eating
Hahahahayyyyyyyy
😂😂😂😂😂
Hahaha
@@mrjavk2634 I like farting while other people eating xD
Whats that background noise?
This man have some real knife skills!!
Pork Terminator in the house!
He’s a mobster and he’s cut people back there
How you cook the porchetta?thank you
I thought i was watching terminator with all the Banging
Yeah I had to shut it off!
😂😂😂😂😂😂😉
3rd generation Italian American: I was disappointed that you decided to omit the cooking temperature with time. Please revert back with the cooking particulars. I would be prepared to offer a gratuity for your kindness. Must it sit on a wire rack?
That camera man farted or something at 11:24 you saw how the a man look at him right after he did it😂
Yea he did!!haha
Please show the cooking method
I thought they gonna show the finished product 😏😏
Because tons of pig fat is disgusting .
Me too shit
驚くほどよく切れるナイフだ
こういう道具の手入れが良い職人は腕も良いと相場が決まっている
wait wait and then you cook it or what do you do after you assemble it
Mi sa che dovresti fare un corso accelerato, di come si fa la porchetta. Questa è una "braciola"(in napoletano) di maiale manca solo il formaggi.🤦🏽♂️
ecco cos'era...
Hahahahahah
Una pancetta o un capicollo ora la mette a stagionare.. hihihi
The best porchetta you can eat is in Umbria region, there are at least 4 or 5 place where you can get the best porchetta in the world, especially in Montefalco (Perugia)
A Roma abbiamo la porchetta di Ariccia...
Molto buona!
@@Tom19142 Assolutamente
Alguém no Brasil 2019?chic mas não vi o sal?🤔
Tem provar o sentir o sal
Também não vi
Come in aggiunta nel condimento potevi mettere anche un po' di prezzemolo e aglio.
Ma giusto un po'😂
I like the sound of the train that was going by
Very nice ,I wish you showed us in the end how cooked it and how you use it for ,it’s too much meat and fat ?👏👏👏👏
Nice street food my friend Your videos are very interesting Thanks for this nice video and hello from FRANCE ! ! ! ! ! ! 🍭🍊😍🍄💖
its not street food
I like to street food with beer
Watching an Italian video with a Mexican commercial and I speak english.
I thought it was gonna show it already cook
What’s that vegetable?
I came to see the cooked meat not just the preparation. What a jip
Eyetunes....... After reading the comments, hearing a couple of trains and the mama-mia, I gave up after a minutes and 40 seconds!
it said preparing not cooked ?
Is there a part 2? After it is cooked?...:(
1:50 here comes the Terminator
🤣🤣🤣🤣
Terminator
Super🤣🤣🤣🤣🤣
Прослушал 2 раза и внануре терминатора напомнило)))
Where is this, Brooklyn?
I wonder if that would taste like pork or just basil/garlic with no salt.😒
Can you imagine sitting next to someone after they ate that. You can smell garlic breath across the table.
Mmmmmmmmm my favorite green pork + no refrigeration !!!!!!!! 🤣 Hahahaha .can you imagine listing to that train all day 😳.????????
is that the sound of the train running? 😂
Indeed it is. It's going over a frac in the track.
pounding rice for mochi
Are you guys Italian or from Cicily ?
It’s like food porn, cooking and serving is the climax, somewhat of a let down. But, beautiful knife skills.
Putting Lemon grass is my fav
Whatspp 8224999458
Must be near a train station