I had a very pig-centric lunch today. I followed up the salumi cone with this half of a porchetta sandwich from Roli Roti. The line was probably upwards of 20 minutes long, but it’s worth the wait if you have the patience.
As I was standing in line, I watched them slice the bread and carve the porchetta on a big long cutting board. They then drag the bread, face down, through all of the juices that have spilled out from the pork to make sure they sop up every last bit of juiciness and flavor. It’s crazy. Then on goes the porchetta, including the delicious bits of crunchy crispy skin. Then a yummy onion marmalade, salt and pepper, and lastly arugula. Then it all goes in my tummy.