Eagle-eyed Show-Me Eats reader Pam noticed Costco advertising a “boneless porchetta roast” recently. Glad to see them jumping on the porchetta bandwagon, but there are a couple of problems that jump out at me.
First, it’s the wrong cut of meat.
Porchetta is made from a half of a hog, from the loin around the ribs and down to the belly. It’s not a leg (as seen here) or a shoulder, though both may render passable results. I’m willing to let this slide.
The second, more significant objection I have is with the price. Sure, $139 to feed 40 people isn’t terrible, but it amounts to twelve dollars per pound. I paid $100 for a 27-lb. Berkshire torso from Newman Farms. That’s nearly a quarter of the price per pound, for better pork. Granted, you still have the opportunity to screw it up this way, but if you’re not a total chickenhead about it, this would clearly be the way to go. Still, I’d be interested in how good the Costco product turns out; I have to give them credit for thinking beyond boring old pork loin.
For the record, my second (and more successful) porchetta was sourced from the Crockers and ran about $4.50 per pound.
Pam, if you do load this into your cart sometime do tell us how it turns out.