Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes

6 pounds butterflied pork shoulder
1 and 1/2 tablespoons coarse salt
1 and 1/2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon coriander
1/2 to 1 tablespoon red pepper flakes
5 cloves mashed up garlic
1 tablespoon chopped rosemary
1 tablespoon finely grated orange zest
3 tablespoons extra virgin olive oil
3 bay leaves
1 piece pork skin, large enough to cover the shoulder, or 9 thin slices pancetta
1/2 cup red wine vinegar

Toast spices & salt in small heavy bottom pan till fragrant, and crush in mortar and pestle. It should be rather coarse, not a powder.

Mix spices with chopped rosemary, orange zest and mashed up garlic.

Add olive oil till it makes a paste.

Slather the pork in the spice mix, and place in a baggie with the bay leaves over night or up to 3 days.

Preheat oven to 325 F.

Bring pork to room temperature.

Take pork out of baggie, turn baggie inside out and rub all the spice paste over the inside of the pork skin.

Roll pork into a cylindrical shape, tie with butcher twine at 1-inch intervals, stick the bay leaves under the middle strings, and lay skin over top (if using pancetta, lay the slices across the top like fish scales).

Place in a roasting pan with a rack, and roast until the internal temperature reaches 150 F.

Remove and let sit until the temperature reaches 160 F. Depending on your oven, you may need to rotate it every so often. It should take 3 to 3 and 1/2 hours.

Remove skin, scrape off the fat and cut into strips with a sharp set of shears, to serve.

Deglaze pan with vinegar.

To serve slice into 1/4-inch slices.

Add a strip of skin (or pancetta) to each plate and drizzle with sauce. Serves 6-8.
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