Since it opened on Dundas West in December 2010, Porchetta & Co.’s iconic pig logo has been a beacon to meat lovers looking for a quick fix. Each day, a steady stream of customers lines up (sometimes out the door of the tiny sandwich shop) for Nick auf der Mauer’s do-one-thing-right menu focused around his pork triple threat: marinated pork shoulder that’s wrapped in prosciutto then wrapped in cured pork belly, all of which is slow-roasted until the whole thing is melting (see the informative infographic on their website). The house specialty porchetta sandwich ($6.45, plus extras) piles a four-ounce dose of the stuff on a sourdough roll, right before your eyes. We add sharp Kozlik’s mustard, hot sauce, freshly grated Parmesan (95¢), creamy and smoky truffle sauce (75¢) and, to alleviate the meat-guilt, some rapini (75¢), before parking it on one of five vintage stools and savouring each rich, spicy and crackly bite. If you’re passing by from 11:30 a.m.–3 p.m. on a Saturday, don’t miss the breakfast variation with a fried egg.
The cost: $15, including tax, tip and a Boylan’s Creme Soda ($2.45)
The time: 10 minutes to make it, 10 minutes to devour it.
Porchetta & Co., 825 Dundas St. W. at Euclid, 647-352-6611, porchettaco.com