I would treat porchetta the way I'd treat a ham and eat it within a few days. And the idea of slicing and freezing it works, too. Browning it a bit in the oven or in a frying pan once it is thawed is a good way to go.
Porchetta, for what it's worth, is rarely made from pork belly. That in itself is a problem. It doesn't mean it's not good but it just complicates the answer.
Wait...how much porchetta do you exactly have? Is it a whole roll? Or is it sliced?
Porchetta is one of those things that are usually bought and consumed straight away. Unfortunately, porchetta will only hold its true aroma for a few hours.
Your best bet could be to slice it up and freeze it, then thaw it at room temperature when you want to consume it. Never heat it up or unthaw it in the microwave, the fat will probably turn into something horrible. If you have any crispy skin, you can crisp it back up (kind of) in the oven,I guess.
Maybe you should just host a porchetta party within a couple of days! :D
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Porchetta is one of those things that are usually bought and consumed straight away. Unfortunately, porchetta will only hold its true aroma for a few hours.
Your best bet could be to slice it up and freeze it, then thaw it at room temperature when you want to consume it. Never heat it up or unthaw it in the microwave, the fat will probably turn into something horrible. If you have any crispy skin, you can crisp it back up (kind of) in the oven,I guess.
Maybe you should just host a porchetta party within a couple of days! :D