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  • Welcome to Chopstick Travel.

  • I'm Luke Martin, and today we are in beautiful Rome.

  • But for this episode, we're skipping the city and heading straight to the countryside to the hills of CIA, the famous city of Quetta, to meet with Pierrot, the king of pork ETA, and go to his factory.

  • Centuries old seeing the traditional process of preparing this quintessential Italian meat from start to finish and then trying it for ourselves.

  • And we're doing this all with our friends at eating Europe.

  • If you'd like to book a food tour here in Europe, they're available in tons of cities across the continent.

  • So hit the link down in the Description box and book your food tour.

  • So let's meet up and then we'll head to Rita.

  • It's about a one hour drive. 00:00:56.040 --> 00:01:9.410 Let's go way have made it to Rita, the town of Park ETA. 00:01:9.410 --> 00:01:12.860 We're at the famous Porchetta Roastery.

  • This place has been around since 18.

  • 23.

  • This branch, I guess it broke off from one part of the family to the next has been around since 1940.

  • And we're just in this little valley of Richie A, which is famous for the poor Quetta.

  • It's actually like the poor cat, the town.

  • And I'm really, really excited to check this hotel.

  • We're gonna learn about the process.

  • We're gonna see the factory, and of course, we're gonna taste it.

  • I'm already getting hungry, getting suited up to go into the factory.

  • Hygiene comes first.

  • I think it's probably to keep the meat clean and not you.

  • Yeah.

  • All right, we're going inside.

  • It could definitely feel the drop in temperature in here.

  • It's a little cooler wear just checking out the first station.

  • And in this room, they're starting with pretty much the entire pig and their de boning doing a little bit of trimming, breaking it down just to the preferred cut for the porchetta.

  • They're working really fast.

  • These guys don't know.

  • Whatthe porchetta made here has a GOP certification which is given to the factory by the government, and it basically just surprised that they're doing in a traditional way.

  • And in order to get that certification, they need to be here in Rita.

  • This is the town of port.

  • Makes us really interesting is that everything is done by hand.

  • None of this is done by machines, very traditional, just manpower here.

  • So this is the final cut that these guys were working towards. 00:02:58.260 --> 00:03:1.860 It's sort of the midsection torso and mainly the belly. 00:03:1.870 --> 00:03:25.850 Lots of fat on there really gives it that flavor facility so clean and nice that extra trimming and a little bit of meat that's attached to the bones.

  • They actually use all that.

  • So no waist.

  • And it's put into this sausage making thousands of these sausages when you think of the factory.

  • Wow, So incredible.

  • Just, you know, like lying word.

  • Everyone knows what they're doing.

  • It's so professional.

  • We're gonna go to the ovens now, So we're in the oven room right now.

  • You could definitely feel the temperature.

  • Increase these ovens, air running.

  • But there's nothing inside.

  • They always keep the temperature going, and they'll actually cook the pork at the overnight. 00:03:50.340 --> 00:04:7.000 So, uh, it finishes around 4 a.m. And that is delivered to the shop still hot out of the oven around 7 a.m. And they'll cook it at 280 degrees for about four hours, then drop it down to 260 degrees and then maybe 2 to 4 more hours, depending on the size. 00:04:7.200 --> 00:04:10.000 These ovens are massive, huge.

  • So the ones we just saw him prepare those will be refrigerated.

  • And then tonight that they cooked.

  • Just check out the size these huge.

  • Although the porchetta is very simple and ingredients, the process is very complex.

  • Everything is temperature controlled and everything is done precisely.

  • It's quite amazing.

  • So they've got one pig that's been completely wrapped.

  • It's just getting ready for shipping.

  • I think they're gonna show us the way This is The final product here is absolutely beautiful, and this one actually has, like, the top half in the lower half on, and this will be shipped out some 100 customers. 00:05:5.100 --> 00:05:7.760 So now they're starting to spice up the inside of this. 00:05:7.760 --> 00:05:9.470 And this is really where the magic happens.

  • So we're starting with just salt and pepper, and you can see that he's actually distributing the spice differently compared to what part of the animal?

  • A little heavier on the way. 00:05:59.560 --> 00:06:0.720 The last two ingredients. 00:06:0.730 --> 00:06:1.280 Very simple. 00:06:1.280 --> 00:06:2.010 Only four things. 00:06:2.010 --> 00:06:2.660 Salt, pepper. 00:06:2.660 --> 00:06:7.670 And then we put rosemary and dried garlic, big chunks of garlic, very simple ingredients. 00:06:7.670 --> 00:06:9.870 But this is a true best way to do the poor Kevin.

  • So the next step is to tie that work it around this metal pole, which will be used to feed it into the oven.

  • He's using this big needle and a bit of twine to tie this thing up.

  • And that is it.

  • That was super super fast.

  • Really.

  • Just a simple ty was like tying a shoe on.

  • Uh, that looks pretty crazy that it's okay.

  • He added a couple holes to the outside of skin.

  • Just let it breathe a little bit.

  • There'll be no oil or anything added to this.

  • Just skin get nice and crackling.

  • Okay, Okay, beautiful.

  • So these ones here are just kind of dripping, and it's cooler in here.

  • These ones will be sent out.

  • They'll actually vacuum sealed and sent it across Italy across Europe.

  • Just tried to that skin is really crispy and good, really oily, so they'll only do about 10 of the full big today.

  • What?

  • You're about 80 kgs before there been roasted.

  • But the bellies, they'll do about 1000 a week and just shipping them off everywhere.

  • We're watching the process. 00:08:58.710 --> 00:09:6.330 So that was quite the tour of this centuries old Since 18 23 Porchetta roastery. 00:09:6.640 --> 00:09:11.740 Really modern interior, but traditional protests.

  • A lot of fun.

  • We're gonna head back into Rome.

  • But first, we're going to stop and check out the CIA, the little town, the porchetta town, and just see the sights of him.

  • Wait.

  • So we're now in the town of Rita.

  • This is just a 45 minute drive from Rome.

  • And everywhere you look here, there is another shop selling for Quetta.

  • And it is a beautiful little town on this hillside. 00:09:56.660 --> 00:10:1.500 And there's this really cool bridge right here that they say is at least 500 years old. 00:10:1.500 --> 00:10:27.430 But likely even older wear back in Rome in trust of area where the shop heroes pocket the shop is We're gonna go inside.

  • And I think we're going to be tasting a couple of things.

  • I know for sure we're gonna be tasting the porchetta.

  • The time has finally come.

  • Really excited.

  • So we're having a couple of little samples.

  • This shop has all kinds of meats.

  • The 1st 1 in there giving me is called Rizal.

  • Oh, and it is a beef cured beef.

  • Oh, yeah, Super.

  • Not very oily.

  • You could tell that this is quite different.

  • Still thinly sliced like that.

  • That is lovely. 00:12:8.440 --> 00:12:12.510 Yeah, there is prepared us for you, for us.

  • And this is the best work out in the world, right?

  • Yes, yes, definitely.

  • Looks like you're so I have the poor Kanna.

  • The moment has come.

  • Such a cool atmosphere.

  • Super local.

  • Lots of local, just buying their meats.

  • And this is served on a nice piece of toasty warm bread.

  • Looks like a little bit of oil.

  • And you can see that piece of skin on top.

  • I'm gonna move that over here cause I gotta have that in my first bite.

  • Okay, let's dig into this.

  • That is delicious.

  • You can taste the rosemary. 00:12:56.380 --> 00:13:1.710 Little bit of pepper in the meat is so tender, just completely falls apart. 00:13:2.020 --> 00:13:4.260 Layers of fat and lean meat. 00:13:9.190 --> 00:13:12.950 Get a sandwich with other things.

  • No, no, no.

  • You don't need anything else.

  • Just the Borgata.

  • Yes, Just Oh, yeah.

  • Okay.

  • I understand.

  • That way.

  • Wow, That is so good.

  • I love the rosemary in there.

  • A little bit of garlic, too.

  • So, Rosemary, talk this up.

  • I am starving.

  • I'm just gonna go right in.

  • Relieve you. 00:13:48.150 --> 00:14:0.920 Speechless was this could be Yeah, it's like a spicy fennel. 00:14:1.690 --> 00:14:2.160 Fennel? 00:14:2.170 --> 00:14:6.510 Yeah, I have a little spicy. 00:14:6.510 --> 00:14:7.530 It's almost like a jerky. 00:14:7.740 --> 00:14:9.020 It's almost like candy. 00:14:9.020 --> 00:14:9.740 Just a little sweet.

  • Next up, we've got a piece of the homemade prosciutto.

  • No one's always favorite.

  • So soft because it's cut so thinly just melts.

  • Super good thing is such a cool shoppin.

  • The products are just fabulous.

  • You could get all of you could get smoked fish, they have sausages, they have cured meats.

  • And we're gonna put the information for the shop down in the script and blow.

  • Or you can book a tour with Europe and visit here with an expert to tell you all about that Ever meets not this that we're looking for. 00:14:53.640 --> 00:15:4.560 Go 40 days we look so when they're preparing the pig, they don't use the head for the pork ETA. 00:15:4.740 --> 00:15:7.090 In fact, they actually send it off to somewhere else. 00:15:7.210 --> 00:15:14.130 And they cut up the different pieces like including the ears cheeks, and they boil it and make it into this.

  • So this is like a mixture of the different bits of the head, and people either love it or hate it and work to give it a try.

  • It has a bunch of different textures.

  • It's made with some pepper and some orange as well.

  • So here goes.

  • Yeah, some of the bits are very doing.

  • Luckily, you can taste a lot of that orange zest.

  • Very citrusy.

  • It's pretty good.

  • I was trying to say there is a lot of different colors and textures going on their way.

  • It was like to eat.

  • That's off melty and then kind of gelatinous.

  • Alright, guys, that's it for today's video. 00:15:59.010 --> 00:16:0.600 What an incredible day. 00:16:0.610 --> 00:16:8.100 Traveling to the hills surrounding Rome to see how the traditional pork ETA is made, This is one of the most famous meets in all of Italy. 00:16:8.350 --> 00:16:13.290 And actually we saved ourselves and did not try it on her whole trip here and tell him now.

  • So wow, just mind blowingly delicious, So juicy, so tender flavors just so strong.

  • Yeah, and Pierrot was such a friendly guy.

  • Really interesting process.

  • He showed us through the whole thing and just really traditional.

  • Since 18 23 I do want to give a huge thank you to eating Europe.

  • They have food tours all across Europe in I don't even know tons of cities.

  • You gotta check out their website.

  • And if you're coming to Europe and you want to do a food tour, walking, tour, anything, just click the link down in the description box.

  • And I'm sure they will give you a great, great tour.

  • If you didn't check the previous episode.

  • Hit the link down in the description as well.

  • We took you for the ultimate street food tour off Lawrence.

  • Incredible city.

  • Beautiful Tuscan food.

  • Wow, That was awesome. 00:16:59.010 --> 00:17:1.330 Was your favorite meat other than the poor cat? 00:17:2.490 --> 00:17:3.090 I don't know. 00:17:3.090 --> 00:17:4.820 It's a little spicy jerky. 00:17:4.820 --> 00:17:6.260 I can't remember exactly what it was. 00:17:7.900 --> 00:17:8.820 They were so good. 00:17:8.830 --> 00:17:9.450 Texture. 00:17:9.560 --> 00:17:9.860 Yeah. 00:17:9.960 --> 00:17:11.790 I mean, piano had amazing needs.

  • The whole store was just filled with delicious food.

  • Yeah, really traditional place.