Hard6 hours
Where it comes from
Porceddu, or 'suckling pig,' is a renowned traditional dish of Sardinia, deeply rooted in the island's pastoral culture and often prepared for festive occasions.
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On the Palate
What goes into it
How it's made
- 1
Prepare the suckling pig by cleaning and seasoning it with salt and rosemary.
- 2
Build a fire using myrtle wood and let it burn down to hot coals.
- 3
Place the pig on a spit and roast slowly over the coals, basting with olive oil.
- 4
Rotate the pig consistently to ensure even cooking.
- 5
Allow the pig to rest before carving and serving.
