Porchetta Sandwich, $9.00
Fatty, salty and tremendously juicy, this roast pork is packed with rosemary, pepper and fennel pollen flavors. Interspersed cracklin nubs were just right, crunchy but pliable. It should be noted that while Porchetta ultimately won, the four contenders below do other impressive things too.

“Porchetta” Panino: Slow Roasted Flying Pigs Farm Heritage Pig w/Wild Fennel Pollen & Rosemary on Ciabatta, $15.00
Seasoned with wild fennel pollen and rosemary, peppery pork slabs are encased in fat that coats the palate with richness. Griddled ciabatta adds char, but oozes with fruity olive oil and jus. There’s an awesome textural contrast between soft pork, crisp bread, silky fat and crunchy skin.

Porchetta Toscana, $10.84
The loin was bound in pork belly, steamed for an hour, then slow-roasted in dry heat for nine more. Crusty bread sops up every rosemary, garlic, thyme and pepper nuance of the salty, meaty, moist, impeccably seasoned swine. Porchetta Calabrese is a spicy variation on the classic.

Panino Con La Porchetta, $10.00 (Thurs. only)
You can choose between focaccio or ciabatta— we opted for focaccia, a soft, doughy canvas for the fatty pork slices. An abundance of treacle-like cracklin makes each bite a skin/swine combo, which is at times difficult to eat. The surprising addition of tomato adds a welcome sweetness.

Porchetta Panino: Roasted Pork with Rosemary & Garlic, $12.00
Thick chunks of juicy pork are sandwiched between charcoaled ciabatta. While milder in flavor than the others, the meat is juicy and plentiful. A slathering of savory basil tapenade, the definitive herb kick, charred ciabatta and luscious jus, make the overall profile worth every bite.