Porchetta & Co. now boasts a second location, this time on King West. It's an industrial-looking utilitarian takeout joint fronting a serious kitchen uncharacteristic of a typical sandwich shop.

Now equipped with multiple deep fryers, rational ovens, sandwich warmers, and ample prep space for in-house butchering; the kitchen will be able to keep up with demand as popularity continues to grow.

Fans of the original location on Dundas West will be familiar with the menu offerings. The porchetta sandwich is of course the raison d'etre and it's available au natural for $7.25 with mustard or hot sauce included.

Customizing is of course welcome and upgrades include truffle sauce (+$0.75), parmesan (+$0.95) along with mushrooms (+$0.75), tomato sauce (+$0.25), rapini (+$0.95) , and mozzarella (+$0.95).

The house special ($8.95) is the thing to get. It comes pre-loaded with truffle sauce, parm, mustard and hot sauce on a fresh Thuet bun. It is one insanely delicious sandwich featuring layers of supple, thinly sliced roasted pork topped with the addictively, salty and crispy bits of crackling to finish.

The classic, crave-worthy fried chicken sandwich ($9.45) topped with lettuce, pickles, hot sauce and creamy herb sauce is now a staple on the menu too. The original location only ever had the capacity to offer it in limited quantities, but here, the buttermilk fried beauty will be a fixture while the kitchen intends to get creative with occasional features.

The list of sides includes fries ($3.25), creamy coleslaw ($3.95), baked beans ($4.45), garlic chili rapini ($4.45), and newly introduced poutine ($6.45) topped with crackling. I'm a big fan of the rapini, it's specked with slivers of garlic and is fresh and bitter which offsets the richness of the sandwiches well.

Best of all, the new outpost offers seating; 20 glossy red stools at high top counters. Takeout is still the wise move during peak meal times, but during lulls, you can now actually enjoy your sandwich in a relaxed setting without worry of hot sauce dripping down your forearms.

For now, sodas are the only refreshments, but beer is coming. Once licensed, the plan is to offer a handful of craft beers in cans. Talk about a match made in heaven.

Photos by Jesse Milns