Food

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dubtap in reply to @giofox

I've seen a couple of versions where they remove the skin completely and re-wrap it and they all look mad. Must stop the fat acting like a heatsink or something.

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giofox in reply to @dubtap

Keep in mind the general purpose of Porchetta in Italy is to then be sliced thin and eaten in a sandwich as if it was a cured cold cut rather than a Christmassy roast. Maybe keeping it leaner is also towards that. On top of that the fat content can vary a lot depending on animal age and nutrition.

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