When I was at the FoodBuzz festival back in November I had something that was life-changingly good.  It is called porchetta. Porchetta is a pork shoulder with the fat and skin attached.  It is slowly cooked so the skin becomes crunchy while the meat becomes ridiculously tender.  The skin, attached to the fat cap, is easily removed after the porchetta finishes cooking and I like to chop it into small pieces to garnish the meat. ...

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