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.
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.
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"
- 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
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?
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.
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
Recent Recipes on Midwexican
Iron Range Porchetta Seasoning
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.
Deb Dougal says
I am looking forward to trying this mix! I grew up in Hibbing, then Duluth, then Eau Claire, WI. My grandma and aunt would make "porketta" at Christmas, seasoned from the store. I moved away in the 80's. I got a taste of porchetta 8 years ago when I popped into an Italian deli in Boston. I have lived in the PNW (Pacific Northwest) for over 20 years, and only found it once at a specific grocer's a couple years ago, with slightly different seasoning. It's not available this year. We had it growing up as a rolled roast, with the spices rolled up inside it and some on the outside as well. That is how I plan to make it this year. I will go very light on the red pepper flakes, because my husband doesn't like things spicy, but I will put some in anyway.
Christina Koncker says
Thank you for sharing! And I do hope you like the seasoning and find the flavor similar to what you experienced growing up on/near the Iron Range!
Linda Widmaier says
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!
Ka says
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!
JOHN NOVAK says
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!!
Christina Koncker says
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 🙂
Georgia R Martinetti says
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!!!!
Rod Lustila says
Moved from the range to Kansas,no porkettas,no south Americans either.just noodles and ranch,wow!
Robert says
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
Robert says
Zups dang autocorrect
Tino Marie says
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!
Abby says
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.
Jeff says
We had the porketta sandwich occasionally as special at the former Scuttlebutt Alley (Superior WI) in the 1980’s (yum). In my search, my favorite Porketta to date is in the butcher case at Superior Meats. On the Iron Range, the adapted dish became known as "Porketta". It was a popular and seasoned pork roast among the Italian immigrants who came to work in the iron mines. The recipe often uses pork shoulder and is seasoned with ingredients like fennel, garlic, salt, and pepper.
While the recipe for Porketta originated with Italian immigrants, it became a part of the local cuisine on the Iron Range, where many Finns also settled. It's likely that Finnish immigrants, like other immigrant groups in the region, adopted and adapted this delicious dish into their own culinary traditions. The Iron Range's Porketta can be seen as an example of the cultural exchange that occurred within this diverse immigrant community.
Distinguishing Porketta from Porchetta, while closely related, the "Porketta" of the Iron Range is distinct from its Italian ancestor. The Iron Range version typically uses pork butt and is slow-roasted until the meat can be pulled apart. It can be seen as a form of "Italian pulled pork".
Christina Koncker says
Is this the Superior Meats with the porketta you speak of? https://www.facebook.com/superiormeats54880/ There's a road trip in my future....
Ethan says
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)."
Bruce says
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!
Tino Marie says
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!