Monday, July 14, 2014


Porketta: spiced pork roast, eaten on hard rolls (from Sunrise Bakery) with mayo and mustard.
L.G. Fraboni Sausage, Inc.
1202 13th Ave E, Hibbing

Jeanne Cooney (, Minnesota mystery writer offers the following recipe:

Dry rub porketta, or porchetta, seasoning recipe from the Iron Range.

1/2 cup chopped fresh parsley
2 Tbsp. paprika
2 Tbsp. basil
2 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. pepper
1 Tbsp. oregano
1 Tbsp. cracked fennel seeds
1/2 Tbsp. thyme

Mix together well. Rub on a pork roast before roasting in the oven or grilling.
Recipe submitted by Pam Petron, on behalf of her cousin, Juliann Armbrust, who grew up in Hibbing and is now a FACS teacher in Medford, Wisconsin. Juliann often talks about how she misses the porketta from the Iron Range.

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