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Pronunciation: [pohr-KAYT-tah]

An Italian dish of slow-roasted boneless suckling pig. Sometimes larger pigs or parts such as pork bellies, pork shoulders or pork loins are used. Prior to roasting, the meat is seasoned with a mixture of flavorings including fennel, garlic, pepper, rosemary and salt; sometimes it's stuffed with onions, garlic and herbs. During roasting, the meat is basted with olive oil and/or wine. Porchetta is sometimes spelled porquetta, and American versions are sometimes referred to as porkcetta, porkchetta or porketta.