How Italy’s Best Porchetta Is Made

Together with premiere LA butcher Jered Standing, Executive Chef Michael Gerard tries out a traditional Italian recipe in his test kitchen. The belly of the pig is sewn between two flaps of skin, baked in the oven, and then given a crispy, juicy finish in Gerard’s creation: the Wildwood Oven. Wood cooking at its finest is enjoyed by an eclectic group of foodies and enthusiasts.