Pellegrino had a lot of fun and a bit of emotion preparing his famous Porchetta in front of several students of the Vancouver Island University.
The pig was cut-open and boned; some students took part to the operation; ....
.... some other students watched.
Chef Jason Lloyd and Ched Jenny Aronson observe Pellegrino and their students.
Pellegrino shows the central spine after the removal to Chef Aronson.
Feet, ears, tongue, liver and heart are boiled then chopped: they are part of the filling.
Leaves of fresh wild fennel, rosemary, garlic, salt and black pepper: everything minced for the condiment.
The mixture of herbs is evenly spread on the open pig.
Chef Shore gives her approval.
A stick is placed and tied inside, before the pig is stitched.
Now the pig is ready to go in the oven.
Let's the feast start!
University of Vancouver Island, November 7th, 2014