For almost two centuries now, we have been pursuing the goal of offering you, and your guests, customers and family members, a gastronomic experience rich in craftsmanship and Italian tradition. Our continuous research, experience handed down from generation to generation, and precision throughout the processing stages have made and continue to make our products truly unique and exclusive.

The Giorgini family has been cooking and processing pork since the second half of the eighteenth century, a time when work for the Papal State motivated its migration from the Marche Region to Selci, in the Province of Rieti.

The goal of the ‘Porchetteria’ today is to preserve and promote the family’s traditional recipes for all lovers of fine delicatessen and good food. Our master butchers select only the finest Italian pork, carrying out what we like to call ‘THE REFINING OF THE PORK MEAT’ using both the most traditional and most modern techniques to craft the very best pork products.

Porchetteria Giorgini’s specialities include whole porchetta roast pork, made from select lean piglets, boned and seasoned with fresh or dry spices, including sea salt, black pepper, garlic and rosemary, and then stitched around a spit and slowly oven-roasted. We also prepare tronchetto di porchetta pork belly, coppa di testa head cheese, pure pork sausages and pure pork with liver.

Our porchetta has an exquisitely delicate flavour that transmits all the qualities of the meat carefully selected by our master butchers. We use first-choice lean piglets, which are boned and seasoned with natural flavourings, such as salt, pepper, garlic and rosemary, and hand-stitched onto traditional spits that allows us to turn them for perfect browning. Our tronchetto, or pork belly, is the heart of the traditional porchetta. It is generally more fatty and has a more marked flavour than the whole porchetta, as only the central part of the pigs, that is the tronchetto, or trunk, is used.

A whole porchetta weighs about 30 kg, while a tronchetto weighs about 12 kg.
Sliced or vacuum-packed in chunks – 30 days, sliced or in chunks as it comes in simple wrapping – 10 days.
Store at 0-8°C.

Our coppa di testa has an extremely distinctive traditional flavour, which transports you back to the good old times. We use pork offal, boiled and beaten with a knife, and then seasoned with natural flavouring such as salt, pepper, garlic and orange peel.

Chunks of 3 kg or 6 kg.
Vacuum-packed in chunks – 30 days
In chunks as it is in simple wrapping – 10 days.
Store at 0-8°C.