Su porceddu

Roasting is one of the most common meat cooking methods in Sardinia, and su porcheddu, a roasted suckling pig, is a very popular local dish, often prepared for holidays or other special occasions. The pig must be just about 40 days old in order to ensure that the meat is young and tender.

Before roasting, the hair is removed with boiling water and the meat is flavored with olive oil, salt, pepper, and fennel. The most traditional way of roasting the pig involves a fire pit filled with embers. The pig is wrapped in myrtle leaves, then placed in the pit and cooked slowly for a long time.

The second method is to roast the pig on a spit – it is a much faster method, and the meat prepared on a spit is much crunchier. The juicy, mouthwatering su porcheddu is best served with a few slices of bread and accompanied by a glass of robust red Cannonau wine.