The Fatted Calf's Rabbit Porchetta

October  9, 2013

All this week, Toponia Miller and Taylor Boetticher from The Fatted Calf will be sharing recipes from their new book, In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods. They'll also be talking to us about making charcuterie, and giving away a few copies of their book! Read on, meat lovers.

Today: A porchetta recipe you can make any day of the week.

Rabbit Porchetta on Food52

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Porchetta is usually made from a whole hog or whole pork middle: boned, seasoned generously with garlic, fennel, and herbs, then rolled, tied, and roasted. It is a thing of beauty, a great big thing, best cooked for a big hungry crowd. This miniature version of the original, made with rabbit, follows the traditional porchetta principles of rolling a roast with spices, garlic, citrus and herbs. While still loaded with porchetta flavor, it is scaled for everyday dining and can be prepared in a fraction of the time.

Rabbit Porchetta

Serves 6

1 large stewer rabbit, 4 to 6 pounds
Sea salt
4 cloves of garlic pounded to a fine paste in a mortar and pestle
Freshly ground black pepper
1 tablespoon fennel pollen
2 lemons, zested
1/2 cup chopped herbs, such as rosemary, oregano, parsley, and sage
2 tablespoons extra virgin olive oil

See the full recipe (and save and print it) here.

Photo by Alex Farnum

See what other Food52 readers are saying.

  • beth young
    beth young
  • cucina di mammina
    cucina di mammina
  • AndreaT
Meat Maven


beth Y. October 9, 2013
Looks great! We eat a lot of rabbit in Tuscany but have never prepared it in this way before!
cucina D. October 9, 2013
My famiglia taught me to make porchetta in their traditional way from childhood. Using this same principle is genius for rabbit, another protein we love and eat often.

Grazie for this lovely recipe idea, I will be making this soon in celebration of the fall season.
AndreaT October 9, 2013
In Sudbury, Ontario, Canada porch elta is made with dill instead of fennel and it is glorious. Every butcher has their own secret recipe. And a local bar has porketta bingo- a card game to win porketta!