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La porchetta
Within the territory of Teramo, this tasty meat dish does not only represent a great tradition but also an ancient art, in fact it is already mentioned in the year 1575 in the Statute of the Municipality of Campli.
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Directions
Disembowel the pork (its weight will reach between 65 and 70 kg.) Lay it on a table (possibly over a marble slab). Cut off the tail and the legs at the level of the joints and then scald it. Bone it completely except the head. Scald again in salted water, previously boiled with the peeled garlic heads. Keep the scalding water. Salt the pork by sprinkling 2½ kg of thin salt on its entire inner surface and then pepper depending on taste. Spread uniformly the garlic previously used for scalding and the rosemary. Place a wood stake lengthwise inside the pork in order for it to stick out 50 cm on both sides (if the oven used allows to do so).
Join both sides of the pork's skin and sew them together. Place it in a wood oven by sticking the two extremities of the stake in the special supports and place long and flat earthenware dishes under it in order to collect the melting fat). Bake in oven for about 5 hours.
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Ingredients:
For a 100 kg. Pork (alive): salted water, 10 garlic heads, 2500 gr. salt, rosemary and ground pepper depending on need.