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Home » Recipes » Condiments

Iron Range Porchetta Seasoning

Published: Oct 5, 2021 · Modified: Mar 25, 2024 by Christina Koncker · This post may contain affiliate links · 13 Comments

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Iron Range Porchetta (or porketta) seasoning is boldly flavorful, consisting of a bevy of Italian herbs and spices including basil, rosemary, and oregano that is traditionally used to season pork - but is also wonderful on beef, chicken, and turkey. 

The single greatest culinary delight my husband introduced me to was Iron Range Porchetta (Porketta). I grew up in a part of Minnesota where it just didn’t exist (that I can recall). And it wasn’t until fairly recently that I’ve started to see it pop up on menus around the Twin Cities.

I love bold flavors and Iron Range Porchetta Seasoning is this earthy, Italian herb bomb. The basil, the rosemary, the oregano, the fennel! It’s so incredibly amazing, a bevy of Italian seasonings brought together to create one seriously stellar seasoning mix. 

Iron Range Porchetta Seasoning

What is Porchetta? 

Porchetta (or porketta) is most universally known as an Italian roasted pork dish, prepared with skin-on pork belly rolled into a roulade, spiked with bold seasonings including rosemary and fennel, and roasted to achieve a lovely crackling crust (as in this authentic Italian porchetta recipe).

My introduction to porchetta was Iron Range Porchetta, which is more a reference to the seasoning than the preparation. 

What is Iron Range Porchetta Seasoning?

I first encountered porchetta in a grocery store called Zup’s on the Iron Range in the meat section as an aggressively seasoned pork butt. It was coated in porchetta “grass”, ready to be taken home, cooked, and eaten. 

You can of course just purchase the porchetta seasoning, aka “the grass” on its own. The grass contains a host of beautiful Italian seasonings including fennel seeds, as well as dried parsley, oregano, and basil. Zup’s doesn’t let you in on how exactly the (porchetta) sausage is made. But after dabbling in making my own I’ve come up with a seasoning mix I’m quite fond of and hope you will be too. And if you’re feeling zesty, the addition of red pepper flakes heats things up (credit goes to Zup’s on this as well, upon falling in love with their spicy porchetta pork butts). 

How do you make Iron Range Porchetta Seasoning? 

And why have I been referring to it as “grass”? Porchetta seasoning is primarily made up of dried herbs - basil, oregano, rosemary, parsley, etc. But it also contains seasonings that are physically smaller in size; a salt and pepper mix. You want to keep these separate from the “grass” as they will fall to the bottom of your seasoning container, resulting in uneven seasoning when using.

It’s best to keep the grass and salt and pepper seasoning in separate containers and make their use a 2-step process. Step one; liberally coat your protein with the grass. Step two; sprinkle on some salt and pepper mix. 

Iron Range Porketta Seasoning

To make my version of Iron Range Porchetta Seasoning, you will need the following ingredients. The red pepper flakes are optional here but highly recommended if you want to add some heat. You will also need two small containers to store the “grass” and the salt and pepper mix separately.

This porchetta seasoning recipe makes enough to season approximately three 3-4 pound pork butts.

It was the best. I'm from the iron range and I have missed the porketta lamberts, turketta for years! Thank you so very much!!!! I love the recipe!!!! - Georgia, an official Iron Ranger (and Porketta seasoning aficionado!)

How to Make Porketta Seasoning - INGREDIENTS  

The Porchetta "Grass"

Porketta seasoning recipe
  • 3 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 3 teaspoons fennel seeds
  • 3 teaspoons dried celery
  • 3 teaspoons dried parsley
  • 2 ½ teaspoons red pepper flakes (optional)

The Porchetta Salt & Pepper Mix

Porketta seasoning mix
  • 1 teaspoon onion salt
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

How to Make Porketta Seasoning - DIRECTIONS

Add the basil, rosemary, oregano, thyme, fennel seeds, dried celery, parsley, and red pepper flakes (optional) to a small lidded container. Shake to combine.

Add the onion salt, garlic powder, salt, and black pepper to a small lidded container. Shake to combine.

When ready to use, apply the grass first, followed by the salt and pepper mix.

A Note on Authenticity

This recipe isn’t claiming to be authentic; it’s more like authentic-adjacent. My recipe is heavier on the basil and fennel seeds than other recipes I’ve come across, simply because I prefer it. And as someone who loves spice, the red pepper flakes add a fiery new dimension. 

How do you use Iron Range Porchetta Seasoning?

homemade porketta seasoning

Traditionally, porchetta seasoning is used on pork. I typically use it to season pork butts before tossing them into my slow cooker or instant pot. But I can attest that it’s fantastic on chicken and turkey, as well as beef roasts. 

To use, liberally apply the “grass” to the outside of your protein of choice. It’s especially okay to go heavy-handed on roasts. Then sprinkle on some salt and pepper mix, using restraint so you don’t overdo it.  

Try this porketta seasoning in this Bacon Wrapped Turkey Porchetta recipe.

iron range porchetta seaoning

I’m still exploring Iron Range Porchetta Seasoning applications, but I have to say a favorite is using leftover porchetta pulled pork as a taco and/or quesadilla meat. MMMMM. 

And if you're looking for a thoughtful gift for someone, whip them up some of this porchetta seasoning. And gift it in a fancy seasoning jar or shaker.

A Spelling Speculation - Porchetta or Porketta?

Porchetta or Porketta? Why the different spellings? I have yet to unearth a solid answer on this but here is my speculation. Pork-etta is the correct pronunciation, and pork is also the protein that is traditionally used in the dish. It makes a practical sort of sense to call it “porketta.” I refer to it as Porchetta because that's how I've commonly seen it spelled on the Iron Range.

Porchetta Seasoning Storage

Store porchetta seasoning and salt and pepper mix in separate lidded containers in a cool, dark place, like a cabinet or drawer. For best results, use within a year. 

If you like this, you'll also like:

  • Instant Pot Porchetta Roast
  • Porchetta Seasoned Pepitas
  • Pepita Pesto
  • Spicy Adobo Seasoning
  • Roasted Garlic Chimichurri

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porketta seasoning

Iron Range Porchetta Seasoning

Christina Koncker
Iron Range Porchetta (or porketta) seasoning is boldly flavorful, consisting of a bevy of Italian herbs and spices including basil, rosemary, and oregano that is traditionally used to season pork - but is also wonderful on beef, chicken, and turkey.
4.94 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course condiment
Cuisine American
Servings 1
Calories 85 kcal

Ingredients
  

The Porchetta "Grass"

  • 3 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 3 teaspoons fennel seeds
  • 3 teaspoons dried celery
  • 3 teaspoons dried parsley
  • 2 ½ teaspoons red pepper flakes (optional)

The Porchetta Salt & Pepper Mix

  • 1 teaspoon onion salt
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

Instructions
 

  • Add the basil, rosemary, oregano, thyme, fennel seeds, dried celery, parsley, and red pepper flakes (optional) to a small lidded container. Shake to combine.
  • Add the onion salt, garlic powder, salt, and black pepper to a small lidded container. Shake to combine.
  • When ready to use, apply the grass first, followed by the salt and pepper mix.

Notes

Makes enough to season approximately three 3-4 pound pork butts.

Nutrition

Calories: 85kcalCarbohydrates: 17gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5915mgPotassium: 467mgFiber: 9gSugar: 1gVitamin A: 1686IUVitamin C: 3mgCalcium: 282mgIron: 9mg
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Comments

    4.94 from 15 votes (10 ratings without comment)

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    Recipe Rating




  1. Linda Widmaier

    March 15, 2025 at 7:52 am

    5 stars
    We moved to Tennessee from Minnesota (where you could buy porchettas, pre seasoned, at the grocery store). To our surprise, the Tennesseans that we spoke to had never heard of a "porchetta" before so we had to make our own. We found this recipe and OMG, this recipe is AMAZING! I mean, it literally put the porchettas we grew up on, to shame! This is by far the BEST porchetta we have ever had. The pork butt is tender and juicy and the flavor is simply outstanding!

    Reply
  2. Ka

    November 13, 2024 at 2:37 pm

    I lived on the Iron Range for 37 years and Zup's was right next door to us. I think you have hit the "nail on the head" with your "grass" seasoning. I hope cooks try this with pork butt or shoulder roasts. Delicious, thank you for your newsletter!

    Reply
  3. JOHN NOVAK

    July 06, 2024 at 3:26 pm

    Had a porketta this past FOJ weekend but (whomever) at Jubilee in Chisholm totally ruined it with an overload of salt and "red pepper flakes"...

    Please quit telling folks that this is a zesty tasty twist on porkettas...it's not texmex!!

    Reply
    • Christina Koncker

      July 06, 2024 at 3:56 pm

      Sorry to hear Jubilee messed up your porchetta, sounds like they should have used my recipe! If you can't handle the heat, leave the red pepper flakes out of the recipe :).

      I never said porketta was Tex-Mex silly, try re-reading! And try this recipe is for a porketta you won't be disappointed in 🙂

      Reply
  4. Georgia R Martinetti

    April 01, 2023 at 3:49 pm

    5 stars
    It was the best. I'm from the iron range and I have missed the porketta lamberts, turketta for years! Thank you so very much!!!! I love the recipe!!!!

    Reply
    • Rod Lustila

      May 23, 2023 at 3:18 pm

      5 stars
      Moved from the range to Kansas,no porkettas,no south Americans either.just noodles and ranch,wow!

      Reply
  5. Robert

    May 03, 2022 at 5:02 pm

    5 stars
    Your definitely not a Minnesotan we never called it porchetta we always called it porketta I can tell you never been on the range long cause I was good friends with the owner of zips RIP chuck I never heard ANYONE on the range or restaurant call it porchetta

    Reply
    • Robert

      May 03, 2022 at 5:04 pm

      Zups dang autocorrect

      Reply
    • Tino Marie

      May 04, 2022 at 11:03 am

      5 stars
      Zup's refers to their "Famous Porchetta Seasoning" on their website using the "porchetta" spelling: https://zups.com/20/zups-seasonings/

      In my experience, both "porchetta" and "porketta" are used interchangeably in Minnesota (on and off the range). I include both spellings, but maybe you missed that. I decided upon use of "porchetta" because Zup's uses that spelling and this recipe is an homage to their delicious Porchetta seasoning. I do hope you'll give it a try!

      Reply
    • Abby

      December 19, 2022 at 6:34 pm

      Uh, hello, it’s an Italian word—“porchetta” is pronounced “porketta”, but the correct spelling is “porchetta”. Using the “k spelling makes it easier for those who are unaware of the traditional (Italian) spelling and pronunciation.

      Reply
    • Ethan

      October 08, 2023 at 9:16 pm

      Did you even read "The single greatest culinary delight my husband introduced me to was Iron Range Porchetta (Porketta). I grew up in a part of Minnesota where it just didn’t exist (that I can recall)."

      Reply
  6. Bruce

    March 25, 2022 at 6:09 am

    I just saw this recipe for porketta seasoning, but I haven't made it yet. I was curious; can I use basic Italian seasoning in place of the basil, thyme, etc? And then add the fennel, and the rest of the stuff? If so, how much Italian seasoning should I use?
    Thanks for the recipe, and I'll be trying it very soon on a big ol' pork butt!

    Reply
    • Tino Marie

      March 25, 2022 at 7:36 am

      This is an excellent question! Italian seasoning has the ingredients called for in this recipe, but may also contain a few others (like marjoram and/or sage). Unless it's a homemade Italian seasoning, you probably won't know the exact ratio of each ingredient within the seasoning. But this is how I would recommend proceeding (I haven't tried this out, but this is what I would do myself). Since the following ingredients are in Italian seasoning, I would to a straight substitution of 9 teaspoons of Italian seasoning in place of the following:

      3 teaspoons dried basil
      2 teaspoons dried rosemary
      2 teaspoons dried oregano
      2 teaspoons dried thyme

      Then I would proceed to follow the rest of the recipe by adding:

      3 teaspoons fennel seeds
      3 teaspoons dried celery
      3 teaspoons dried parsley
      2 ½ teaspoons red pepper flakes

      In my opinion, the fennel is what makes porketta really pop. Please let me know how it goes! I'd love to update the recipe with this as a variation so I'll have to do some testing myself :). Thanks and enjoy your pork butt!

      Reply

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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

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