Porchetta di Ariccia

Porchetta di Ariccia is a savory, moist, boneless pork roast with origins in the province of Rome, along with being a culinary icon of the Lazio region. Mature pigs are deboned and stuffed with numerous seasonings such as fennel, rosemary, and garlic. The pigs are then slowly roasted on a spit over a wood fire, resulting in succulent meat and crispy skin. The name of the dish stems from the word porco, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the street of Rome are packed with food trucks selling this flavorful dish. In Rome, it is street food that is usually served on its own or as a filling for sandwiches. Although it is one of the country's earliest specialties, dating back to the Roman Empire, a small town in Rome's Castelli called Ariccia claims its invention, and the huge popularity of the dish dates back to the 1950s when the producers of this delicacy (called porchettari) celebrated the Sagra della Porchetta di Ariccia, a popular festival in the city that serves to promote this unique dish. Italian immigrants brought the dish to the United States in the early 20th century, where it is often referred to as Italian pulled pork, usually served with spinach and cheese on sandwiches.