The Porcobox by Signoracci is much more than just a kit: it’s a journey through tradition, craftsmanship, and authentic flavors.

Inside the box, you’ll find a premium 2.5 kg vacuum-packed porchetta slice, crafted through a meticulous process that ensures its superior quality and unmistakable taste. The pork sides are carefully selected from animals fed with non-GMO ingredients and raised under animal welfare standards. After a fully manual deboning, each porchetta is expertly seasoned and bound twice — first manually, then mechanically — to preserve its structure and compactness.
The porchetta is slow-cooked in gas ovens for over six hours on special grills, allowing the fat to melt away without saturating the meat, resulting in a lighter, more flavorful product. After cooking, it is rapidly chilled and vacuum-sealed in thermo-shrinkable bags that perfectly mold to the porchetta, protecting it during handling and transportation while maintaining freshness and aroma as if it had just come out of the oven.

To complement this culinary masterpiece, the Porcobox also includes 10 assorted craft beers from Blinkbrewery. Located just outside Pesaro, Blinkbrewery has been passionately brewing genuine, high-quality beers for over twenty years, using only selected ingredients and production processes that preserve the natural characteristics of water, malt, hops, and yeast.
Thanks to careful production methods and strict internal quality controls, each Blinkbrewery beer strikes the perfect balance between brewing tradition and sustainable innovation. The brewery is committed to reducing its environmental impact through solar energy use and the recycling of production waste.

With the Porcobox, you experience the meeting of two artisanal excellences, ready to turn any occasion into a celebration of authentic flavors and true conviviality.

Signoracci turkey breast is made using male turkey breast meat, with the skin and medallion. Born, reared on only GM-free feed, and slaughtered in Italy, it is a quality product and 100% artisan. The first stage of processing involves trimming the meat, seasoning it and netting it to give it the desired shape. It is slow-cooked in a steam oven for about 4 hours, which means the meat stays extremely soft and low in fat. Once cooked, it is taken to the blast chiller and the following day, is vacuum-packed and stored ready to be sold or sliced.

In 2019 we launched Signoracci’s ‘La Golosa’ porchetta-style turkey breast, for customers who appreciate the aroma and flavour of porchetta, but with fewer calories. We use the same ingredients we use to produce our porchetta. Signoracci turkey breast is perfect for the catering sector, bars, supermarket deli counters and stores, and is ideal for low-fat diets.

Veal roast is another of our company’s classics. It has a unique and exceptional taste with the quality of the product clear in every slice. It is prepared using veal brisket, a soft piece of meat that is ideal for this type of product. It is seasoned, hand-tied and placed in a special net to give it uniformity.

Slow-cooked in a gas oven, once ready it is placed in the blast chiller and the following morning, vacuum-packed in heat-shrink bags and stored in a cold room ready for sale.

An ideal product for the catering industry and for small or large delicatessens.

Another Signoracci speciality is pork loin; to prepare it, we use premium-quality pork loin, which is trimmed and deboned. It is seasoned, netted and slow-cooked in a gas oven for about 3 hours, to obtain a tender end product.

Once cooked, it is taken to the blast chiller before being vacuum-packed the following day and then stored in a cold room ready for slicing or to be sold whole. It is ideal for small and large-scale caterers, industrial delicatessens and bars.

Also known as head cheese, our brawn is made using a traditional farmhouse recipe. The meat from the stripped pig’s heads is boiled with natural flavours and herbs for about 4 hours. It is then flaked by hand while still hot, stuffed into a special non-natural casing and hung on special trolleys in the blast chiller. The following day, it is cut up and vacuum-packed in slices.

Also known as head cheese, our brawn is made using a traditional farmhouse recipe. The meat from the stripped pig’s heads is boiled with natural flavours and herbs for about 4 hours. It is then flaked by hand while still hot, stuffed into a special non-natural casing and hung on special trolleys in the blast chiller. The following day, it is cut up and vacuum-packed in slices.

Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.

Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.

Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.

Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.

Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.

Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.

Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.

Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.