Porchetta Italiana Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 8, 2004
Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches making it another reason to plan ahead to marinate it for 3 days.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 1, 2002
This Pork Roast recipe is awesome, I have served it a couple of times to guests and they always ask for the recipe. Very easy to make and if you plan ahead the three day marinading is well worth the effort.
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Reviewed: Mar. 21, 2002
I MADE THIS FOR MY FAMILY AND THAY ALL LOVED IT. IVE MADE IT TWO TIMES AND BVOTH TIMES IT CAME OUT GREAT
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Reviewed: Feb. 4, 2002
We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.
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Reviewed: Feb. 20, 2000
Cut the amount of salt in half. This recipe is very close to the Porchetta that is made in the Abruzzi region of Italy, a specialty there.
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