Weekday lunch downtown · Late nights at Castlefield
Porchetta & fried chicken.Ontario Duroc shoulder rolled in herbs and garlic, wrapped in skin-on belly and roasted until the skin shatters, then carved to order. Plus buttermilk fried chicken that's just as famous.
Get it todayOne porchetta. Two fried chickens. If it's your first time, start here.
Porchetta, crackling, truffle sauce, parmesan, mustard, hot sauce.
Hot oil dip, sweet pickles, lettuce, mayo, potato roll.
Buttermilk fried, pickles, hot sauce, fresh herb ranch.
Catering · Office lunches · Parties
The fastest way to become the office hero: a whole porchetta, crackling still crackling, and a stack of sandwiches nobody has to share. We set it up; you take the credit.
A whole porchetta roast, crackling intact, with Thuet's buns, mustard, hot sauce and gravy. Carve-your-own theatre for the boardroom table.
Best for the big reveal
House Specials, O.G. Fried Chicken and Nashville Hots, halved and stacked so everyone gets a bit of everything.
Best for team lunch
Cold Cut Trio, Diavolo, Turkey Bacon Club and Eggplant Parm, cut in thirds and lined up long.
Best for meetings that run long
Bone-in buttermilk fried chicken by the bucket, with cornbread, chicken gravy and hot sauce.
Best for game night
Carved porchetta by the pound, a pile of crackling and buns for building your own.
Best for grazing
Spicy garlic rapini, roasted potatoes, creamy coleslaw and steak cut fries in party trays.
Best for rounding it out
Get a quote
Date, headcount and what you're celebrating. We'll come back with a spread that fits.
Unserious about everything else. Chef Nick Auf Der Mauer started roasting on Dundas West in 2010. Bourdain stopped by. We kept the recipe.
Hormone- and antibiotic-restricted Ontario Duroc shoulder. Fresh herbs, garlic, extra virgin olive oil. Wrapped in cured skin-on belly, roasted whole, rested, carved to order. The skin is baked twice so it crackles.
The stuff people ask us (and Google, and ChatGPT).
Porchetta is an Italian roast of boneless pork. Ours is hormone- and antibiotic-restricted Ontario Duroc shoulder, marinated in fresh herbs, garlic and extra virgin olive oil, wrapped in cured skin-on pork belly, roasted whole and carved to order. The skin is baked twice so it crackles.
Porchetta & Co. has two Toronto kitchens: Exchange Tower at 130 King St. West, Exchange Tower, Concourse Level, Toronto, ON, M5X 2A2, and Castlefield at Kitchen Hub Food Hall Castlefield, 1121 Castlefield Avenue, York, ON, M6B 1E8.
Exchange Tower: Mon–Fri 11:00AM - 4:00PM · Sat–Sun Closed. Castlefield: Daily 10:00AM - 11:30PM.
Yes. Both locations deliver on Uber Eats, and Castlefield also delivers through Kitchen Hub.
Yes. Call Exchange Tower at (647) 350-6229 to order ahead and skip the line.
Yes. We do whole porchetta roasts, sandwich platters, hoagies, fried chicken buckets and sides for groups. Request a quote at porchettaco.com/catering, email info@porchettaco.com or call (647) 350-6229.
Yes. Our buttermilk fried chicken is as much a signature as the porchetta: the O.G. Fried Chicken sandwich with pickles, hot sauce and fresh herb ranch, the Nashville Hot, the Fried Chicken Parm, and bone-in fried chicken by the piece or the bucket.
Get one of each signature: the House Special porchetta sandwich (4oz porchetta, crackling, truffle sauce, parmesan, mustard, hot sauce) and the O.G. Fried Chicken or Nashville Hot.
Yes. Porchetta & Co. was featured on the Toronto episode of Anthony Bourdain's The Layover. Chef Nick Auf Der Mauer opened the original shop on Dundas West in 2010.
Two kitchens. Same porchetta.
Financial District · Weekday lunch
130 King St. West, Exchange Tower, Concourse Level, Toronto, ON, M5X 2A2
Mon–Fri 11:00AM - 4:00PM · Sat–Sun Closed
Kitchen Hub · Open late, daily
Kitchen Hub Food Hall Castlefield, 1121 Castlefield Avenue, York, ON, M6B 1E8
Daily 10:00AM - 11:30PM
First dibs on new sandos, specials and whole-roast drops. Sign up and get 15% off your next visit to Exchange Tower.
In store at Exchange Tower. Not valid on Uber Eats or with other offers.