Porchetta di Ariccia

Porchetta di Ariccia is a cooked whole pig or central portion, produced exclusively within the municipality of Ariccia in Lazio, seasoned with black pepper, rosemary and garlic. Only female pigs of the Landrace, Large White and Pietrain breeds and their crosses are permitted. The product is distinguished by its crispy upper rind and meat coloured between white and pink.

About this designation

Porchetta di Ariccia was granted PGI status on 2 March 2009 and is registered under file number PGI-IT-0762 (eAmbrosia identifier EUGI00000013862). The designation covers a cooked whole pig, designated 'porchetta intera', or its central portion, designated 'tronchetto'. The entire production area is confined to the municipality of Ariccia. Raw material is restricted to female pigs entered in the herd-books of the Landrace, Large White and Pietrain breeds and their crosses; carcases must belong to classes S, E or U under applicable Community legislation. For the porchetta intera, the eviscerated carcase must weigh between 60 kg and 90 kg upon delivery, and the finished product must weigh between 27 kg and 45 kg. For the tronchetto, the raw portion must weigh between 14 kg and 25 kg upon delivery, yielding a finished weight between 7 kg and 13 kg. The seasoning is restricted to black pepper, rosemary and garlic. The following production stages must take place within Ariccia municipality: manual boning, salting, seasoning, tying, cooking and subsequent cooling. The finished product must meet defined chemical and physical thresholds: water activity below 0.98, relative humidity below 57%, fat content below 33%, and protein content above 20%. Packaging may be whole, in thick slices or in thin slices, using paper and/or food-grade plastic, including vacuum or modified-atmosphere formats. Labels must carry the designation logo alongside the Community graphic symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 2 March 2009 under file number PGI-IT-0762 (eAmbrosia identifier EUGI00000013862).
• The specification permits only female pigs of the Landrace, Large White and Pietrain breeds and their crosses; no other breeds are permitted.
• All production stages from manual boning through cooking and cooling must take place within the municipality of Ariccia; no other territory is permitted.
• The finished product must have a fat content below 33% and a protein content above 20%, with water activity below 0.98.

Tasting notes

Whole boned pork loin and belly, slow-roasted with rosemary, garlic, fennel, salt and pepper. Crisp golden crackling crust, herb-perfumed succulent meat, aromatic fennel and rosemary running throughout.

HoReCa use

Sliced into panini con porchetta as a Roman street food; carved at table on Lazio tasting menus; served warm with roasted potatoes; used as cold cuts for buffet.

Packaging

• whole-roast-pre-cooked-4-7kg
• half-roast-vacuum-2kg
• deli-sliced-vacuum-100g
• panino-ready-150g