Porchetta Mondays Return to Poggio

Chef Peter McNee of ~POGGIO~ is once again doing his wintertime whole pig porchetta on Mondays, using milk-fed pigs from Mark Pasternak at Devil’s Gulch Ranch. Chef McNee prepares the porchetta from a whole pig, stuffs it with house-made rosemary sausage, and sews it up before spit roasting it over an oak-burning fire. It’s served with Iacopi Farms butter beans fagioli all’uccelletto, all for $16 every Monday night (and you can add a quarto of Chianti for $7.50.)