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Preparation 30 min
Cooking time 2 h 30 min
Servings 10 to 12


  • 45 ml (3 tbsp) olive oil
  • 1 Spanish onion, thinly sliced
  • 1 small celery stalk, thinly diced
  • 1 large garlic clove, minced
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • 60 ml (4 tbsp) fresh sage leaves, chopped
  • 250 ml (1 cup) bread, crust removed, diced
  • 160 ml (2/3 cup) milk
  • 225 g (1/2 lb) minced pork
  • 225 g (1/2 lb) minced veal
  • Sea salt
  • Freshly ground black pepper
  • 1/2 fresh pork belly, rindless, 2 to 2.5 kg (5 lb). (Ask your butcher to cut it from the leanest part.)


  1. Preheat the oven to 180°C (350°F).
  2. In a skillet, heat the oil over medium heat.
  3. Add the onion and celery and sweat for 4 to 5 minutes, making sure they do not brown, stirring from time to time.
  4. Add the garlic and cook for another minute.
  5. Add the fresh herbs.
  6. Turn off the heat and stir as the herbs release their flavour.
  7. Spread the whole mixture on a plate and leave it to cool.
  8. In a large bowl, soak the bread in milk.
  9. Mix with your fingers, making sure the diced bread is well moistened with milk.
  10. Add the minced meats and the cooled vegetable mix.
  11. Season lightly with salt and generously with pepper. Knead so the stuffing is well mixed.
  12. Place the pork on the countertop, belly skin side down.
  13. Season lightly with salt and generously with pepper. 
  14. Roll the stuffing into the shape of a sausage and place it on the pork belly.
  15. Roll the pork belly around it.
  16. With kitchen twine first tie each end, then tie the meat crosswise at 2.5 cm (1 in.) intervals, working from each end towards the centre.
  17. Place the porchetta in a roasting pan with a grill.
  18. Prick it with a fork to allow the fat to moisten the meat while cooking.
  19. Serve hot with polenta and deep-fried sage leaves.


The porchetta leftovers are very tasty served cold in a sandwich with lettuce and Dijon mustard.

Availability in stores