Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the province of Rome) being the town most closely associated with it.

Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panini.

[1] Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt, and plenty of pepper and wild fennel.

In it, a pig is killed at one year old, and its meat is stuffed with salt, pepper, wild fennel, garlic, and white wine.

[5] In the Niçoise tradition,[6] the stuffing is made with the offal of the piglet (heart, liver, kidneys, and sweetbreads), which are blanched before being cut into strips.

[citation needed] In the Upper Midwest, porchetta, more often spelled porketta, was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan.