Porchetta & Co. just celebrated its second birthday. Owned and run by Nick auf der Mauer, this tiny spot on Dundas West is fit with a quintet of stools, and on busy days, pig aficionados will gladly line up on the sidewalk as they await their porky fix.">

Toronto’s Best Sandwiches: a pork-tastic offering from Porchetta & Co.


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Pig out (Image: Karolyne Ellacott)

Arguably Hogtown’s premier purveyor of pork, Porchetta & Co. just celebrated its second birthday. Owned and run by Nick auf der Mauer, this tiny spot on Dundas West is fit with a quintet of stools, and on busy days, pig aficionados will gladly line up on the sidewalk as they await their porky fix.

Each sandwich begins with the same foundation: a crusty sourdough bun from Caldense Bakery, house-made porchetta and a mound of crackling ($6.45). The porchetta starts with pork shoulder that’s marinated in a mélange of spices for a full day. Enveloped in both prosciutto and cured pork belly, the goods are roasted and cooked slow ‘n’ low for a few more hours before they’re ready to be served.

Toppings — each of which costs a little extra — include rapini ($0.75), mozzarella ($0.95) and, well, extra meat for those who can’t get enough. We finished ours with some roasted mushrooms ($0.75) and a load of just-grated parmesan ($0.95).

Hot sauce and Kozlik’s grainy mustard come part and parcel with the ’wich; those who eat their sandwich in-house can heap on as much — or as little — as desired.

Porchetta & Co., 825 Dundas St. W., 647-352-6611

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