Porketta Seasoning is a simple Italian spice that will boost the savory flavor in all of your favorite recipes. It’s the best Italian roast rub and seasoning. The best part is that you control the flavor and amounts to make it perfect every time.
I like to know what is in the food I make. So I am big into making my own seasoning blends. Two family favorites are my Homemade Creole Seasoning and my Pizza Spice Blend.
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Why this Porketta Seasoning Mix Recipe is a Keeper
I love this easy porketta seasoning recipe because it’s similar to Italian seasoning, just kicked up a notch. Plus it takes just a few minutes to toss together. It offer phenomenal flavors to anything you put this porketta seasoning on (meats, vegetables, potatoes and more)! And, if you have leftovers – they’re incredible!
- Flavor Complexity: It hits every part of the palate. It includes earthy herbs, bright citrus, pungent garlic, and a hint of heat.
- Versatility: While designed for pork, this rub is incredible on roasted chicken, potatoes, or even mixed into burger patties.
- Preservative-Free: Making it yourself avoids the anti-caking agents and excessive sodium found in store-bought packets.
- Aromatic: The aroma of toasted fennel seeds and aromatic herbs filling your home is incomparable.
Do I Have to Use Fennel in the Porchetta Seasoning?
You can substitute more of the other ingredients in place of fennel if you don’t have any. You could even add different spices in it’s place, like dill. But use it if you can. It gives that unmistakable “Italian pork” flavor. The one you get in good Italian sausage.
What Reader’s Are Saying…
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“Delicious! Homemade seasonings are a must in my kitchen and this one is top notch! I love the flavor it brought to a simple roasted pork loin. Thanks for the recipe!”
~ Glenda
Porketta Seasoning Ingredient Notes
You only need a few simple herbs and spices to make this recipe for porketta sausage seasoning.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Granulated Onion and Garlic: You can also use garlic powder and onion powder.
- Dried Herbs and Spices: Be sure to include dried parsley, dried basil, dried rosemary, dried thyme, dried fennel seed and dried oregano.
Variations and Substitutions for Pork Roast Seasoning
This flavorful recipe for pork dishes is so versatile. I like to switch up the flavors of seasoned pork by using different ingredients.
- The Greenery: Traditional porchetta recipes use dried rosemary and oregano. You can substitute with thyme or marjoram for a softer flavor.
- The Heat: Increase the crushed red pepper flakes for a spicy “long hots” style rub, chili, or use black pepper for a more mild warmth. You could even add a little smoked paprika, celery salt or lemon pepper.
- The Zest: If you don’t have fresh lemon zest, a teaspoon of dried lemon peel or a pinch of citric acid works in a pinch.
- Fresh vs. Dried: You can make a “wet rub” by using fresh garlic cloves and fresh rosemary sprigs pulsed in a food processor with olive oil.
Special Equipment Needed for Seasoning for Pork
A specific piece of equipment can sometimes make all the difference in a recipe. For this easy to make Italian porchetta mix, just a couple of things are helpful.
- Mortar and Pestle or Spice Grinder: Crucial for cracking the fennel seeds. You don’t want a fine powder; you want cracked seeds to release the oils while keeping some texture.
- Microplane: To get that fine, aromatic lemon zest without the bitter white pith.
- Spice Grinder: This is not necessary but it does make the job so easy.
How to Make Best Porchetta Spice Blend
This recipe comes together in 1 quick and easy step. This savory flavor seasoning is so good, it quickly became one of my favorite spice recipes. Fet a great cut of pork from your butcher and use this rub.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Seasoning Blend: In a small bowl, mix together granulated onion, granulated powder, parsley, black pepper, salt, basil, rosemary, thyme, fennel seed and oregano.
Prep Ahead Suggestions to Make Porketta Seasoning
Help your future self out and prep seasoning ahead of time. This iron range type seasoning last a long time.
- Bulk Batching: Make a large jar of the dry mix (minus the fresh zest and garlic). It will stay potent in a cool, dark pantry for up to 6 months.
- Dry Brining: Mix ingredients in a small bowl and apply the seasoning to your meat 24 hours before cooking. This allows the salt to penetrate deep into the muscle, seasoning the meat from the inside out.
Alternate Cooking Methods for this Herb Blend
There are so many different ways you can use this spice mix. Try different ways to find your favorite recipe.
- The “Porketta Roast”: Rub generously on pork shoulder or loin, wrap tightly, and slow-roast at 275°F until it shreds.
- Porketta Potatoes: Toss halved baby potatoes in olive oil and a tablespoon of the seasoning before roasting at 400°F.
- Air Fryer Pork Chops: Season thick-cut chops with the Italian seasoning mix and air fry at 375°F for 12–15 minutes.
Store, Reheat and Use Leftover Iron Range Copycat
One of the things that I love about this pork seasoning is that I can use the leftovers so many different ways. Sandwiches, soups, salads and more.
- Store: Store dry seasoning in a glass jar. If you added fresh garlic or zest, it must be used immediately or stored in the fridge for no more than 2 days.
- Reheat (Meat): To keep the flavors vibrant, reheat leftover porketta meat in a pan with a splash of chicken broth to prevent the herbs from tasting “burnt.”
- Use Leftovers: Serve shredded porketta on a hard roll with provolone and sautéed broccoli rabe.
- Breakfast Hash: Sauté leftover seasoned meat with onions and potatoes, topped with a fried egg.
Common Questions About This Seasoning Mix Recipe
Sure, make a delicious Italian inspired beef dish. Or flavor your ground pork for additional flavor.
Yep, it’s perfect for so many culinary needs. For a 3 pound roast, Place the roast on the cool side, fat cap up if it has one. Close the lid and cook for 1½ to 2 hours, depending on thickness. Turn the roast every 30 minutes so it cooks evenly.
I use about a tablespoon and half for a 3 pound roast. Rub the seasoning all over the roast, including the ends.If you have time, let it sit seasoned in the fridge for a few hours (or overnight) for deeper flavor.
Tips to Love About this Pork Seasoning
- Toast Your Seeds: Always toast whole fennel seeds in a dry pan until fragrant before grinding. This is the difference between an “okay” rub and a restaurant-quality one.
- The “Salt Ratio”: Use Kosher salt, not table salt. The larger grains help create a crust on the meat and are easier to distribute evenly.
- Fat is Flavor: If roasting a pork belly or shoulder, score the fat cap in a diamond pattern and rub the seasoning deep into the slits.
- Fresh Garlic Paste: For the best results, mash your garlic into a paste with a little salt before mixing it into the dry herbs.
- Serve With: Serve it as Porchetta Sandwich, Italian Porketta Roast and with Southern Coleslaw.
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Porketta Seasoning
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Ingredients
- 1 teaspoon Granulated onion
- 3 teaspoons Granulated garlic
- 3 teaspoons Dried parsley
- 2 teaspoons Ground black pepper
- 2 teaspoons Dried basil
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried thyme
- 2 teaspoons Dried fennel seed
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
Instructions
- Combine all ingredients in a small bowl and stir until completely combined.
- Transfer to a spice jar for storage and use in your favorite recipes.
Christina’s Notes
- Add Dill: Dill seed or fresh sill are great in this recipe.
- Citrus: Feel free to some lemon zest for a kick of citrus.
- Variation tip: Red Pepper Flake adds a little heat.
- Alternate cooking method tip: Make your porchetta roast in the oven, slow cooker or even the frill.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Thank you, thank you! There used to be a local butcher who had the absolute best porketta rub and roast. The butcher left and the recipe with it. This looks like a wonderful substitute. I will say this, the rub that we came to love had a little hot paprika in it, just a touch. But I will be trying this out this afternoon for sure.
There are only four spices used in Porketta, salt, pepper, dill weed, and garlic. This is not a Porketta seasoning.
Thank you for your feedback.
Classy answer to an ungracious soul! Thank you for giving me what looks to be a great aste for a Cajun cook who likes to try different seasonings with the same old food I have been cooking for 70+/- years. I have never had porketta but will make the seasoning and try it on pork I bought yesterday at the grocery store.
Thank you from the bottom of my 80 year old heart!
Kathy
Thank you so much!
🙂
Where I live they add lots of fennel seed. To me that’s the main ingredient. I am letting mine sit overnight in the fridge. I added some extra of the spices mentioned because I’m making an eight pounder. It smells wonderful just like I remember. Thanks so much for your help and recipe.
That is why I love cooking, we can make memories with food. Thanks for sharing!
I love making my own seasoning blends. This is a great mix for delicious pork dishes.
This tasted so amazing! Thanks a lot for sharing this super easy to make poketta seasonings recipe! Fam really loves it! Will surely have this again! Highly recommended!
This was so easy and delicious!
Really loved this very helpful recipe! Highly recommended! Thanks a lot for this amazing and super easy to make porketta seasonings recipe! It’s really tasty and very flavorful! Will surely have this again!
Delicious! Homemade seasonings are a must in my kitchen and this one is top notch! I love the flavor it brought to a simple roasted pork loin. Thanks for the recipe!
What a great find this seasoning turned out to be. It would also help assist a substitute for our kosher friends who can’t have pork meat, but you still want to give that aroma of bacon and its ilk within the dish. I used a few spoonfuls of this seasoning mixed with diced mushrooms for a recipe base, and I reckon it went well.
That sure would beat most of the substitutes, particularly those vegan ones. Plus, having all these short-hand seasoning masalas at your fingertips is like an ace up your sleeve. I wouldn’t have found this if I weren’t looking for a non-pork version of lardons. It also works if you need a seasoning to give flavour, but don’t want to overwhelm akin to taco, Creole, or garam marsala.
Thank you so much! I haven’t had a porketta in 20 years. I always had to drive an hour away to buy one and it cost a fortune. The market had several large herbs, celery and other things going Thru the middle and hanging out. (Sorry. As you can tell I burn water! I don’t know the correct words)
I can’t wait to try this. You’re amazing. Ayer Massachusetts
Do you know an eastern European porches, using paprika, chili powder, garlic, fennel? Spicier, more like hot Italian sausage.
I’m sorry, I do not. It sounds wonderful though!
Loved the smack down. 99.9% of the people love what you are doing. Haven’t had a porketta in years, can’t wait to try this.
Thank you so much I am so glad to hear! Let me know when you try this!
Could you let me know how long you marinate the roast with the spice blend and if it can be grilled or must be roasted? The recipe sounds wonderful, thanks!
I think the longer you let it sit with the seasoning the better it gets. You can definitely grill it, however, some of the herbs may burn on an open flame of a grill.
I have made this on a makeshift grill while camping. Just use indirect heat, and your herbs will not look like it was dropped in the charcoal, if using a gas grill, same thing indirect heat and grill your other foods on the direct heat.
I was just looking for a recipe but I know someone who needs all the extra explanation it’s only takes a few seconds to scroll past if you aren’t interested
Thank you for great recipes and detailed information about dishes in your blog, it is very helpful when preparing something new. I was looking for perfect seasoning for pork and now I have it. I’ll try it for chicken tights ( don’t tell Italians about it , as porchetta is pork 😉 ) . One thing – how much basil is in the mix 2 or 4 teaspoons?
2 teaspoons! I had a duplicate measurement in there. It’s been fixed. Enjoy 🙂
Could you possibly use more words to say less? I was looking for a recipe, not you redundandantly telling me how this seasoning will fulfill my wildest culinary dreams while I had to scan past unending advertising before finally finding the recipe.
Thanks for your feedback, James. I’m sorry you found that scrolling a little bit past the ads (that pay for the expenses I incur to provide you with FREE recipes) was too much trouble. Just a friendly reminder, though, I do offer a “Jump to Recipe” button at the VERY TOP of every blog post so that you get right to the FREE recipe you’re looking for without all of that difficult and time consuming scrolling. And, while you may be knowledgable on the topic of creating porketta seasoning, many of readers are not and prefer the extra or “redundant” instruction. Enjoy! =)
Why is dried baisl in the recipe twice?
Good catch! It was an error in the recipe. I’ve corrected it 🙂
Where is the dill in the Porchetta recipe? ☺ I got my recipe straight from the butcher at Sunshine market!
I love your recipes!
Thank you!
Could you be so kind to share that recipe?
Thank you!
Awww, Poor James had to read.
All the recipes on all the blogs are like this. They’re at the end. Simply scroll rather rapidly past the word till you see the recipe format. Voila!
All he had to do was click go straight to the recipe like I did.
I live in Minnesota and this is exactly like the rub the meat department uses in the stores, thank you so much for posting. Best recipe for porketta.