Porchetta, which if we were looking to be quippy we'd say "it's the new pork belly," is much better than mere belly because it's a tidy, fatty roll of loin, belly, and skin, usually with some seasoning thrown in. John Birdsall, newly installed as the food editor over at the East Bay Express, does us a solid by recommending the best examples on that side of the Bay, which include Marin Sun Farms's fine version served up Saturdays at Rockridge's Market Hall; Adesso's lunchtime porchetta sandwich; the new Porky cart outside Plum; and of course, the one to beat, Roli Roti's excellent porchetta sandwich, which S.F. gets Thursdays and Saturdays at the Ferry Building, but they only get once a month in Oakland, first Fridays outside the Blue Bottle roastery on Webster Street. Sadface.
Porchetta Dreams [East Bay Express]