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The Epic Rabbit Porchetta Is One Shareable Feast at Love & Salt

A whole rabbit wrapped in prosciutto.

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Welcome to the Hot Dish, a series in which chefs put together their most compelling, and often most popular, dishes on the menu from beginning to end.

Here now, chef Michael Fiorelli of Love & Salt builds the rabbit porchetta, a slightly daunting, but ultimately worthwhile way to cap a meal at this crowded Manhattan Beach restaurant. The initial idea came about from Fiorelli's desire to do a full-on pork porchetta, but decided that it was a bit of a crap shoot when using an animal that size on a nightly basis.

The results would be uneven, a hit some evenings, a miss on others. So, he thought, how can they do it smaller? Easy solution: a rabbit. Using Devil's Gulch rabbits (though sometimes he does source from Debruin in Iowa), he wraps the roulade with prosciutto before cooking and slicing.

Love & Salt

317 Manhattan Beach Boulevard, , CA 90266 (310) 545-5252 Visit Website