Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

November 5, 2011

We bought a whole 50# shoat, removed the legs, and ground them for the sausage filling.  I chopped through the spine at the neck, keeping the skin intact, and boned out the spine and ribcage in one huge piece.  We brined the loins, tenderloins, and top rounds overnight, then wrapped the sausage around them and tied the skin up.  Off the porchetta went into the smoker for a good 6 hours.

Smile! Say headcheese!

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