Porceddu
Porceddu is suckling pig roasted on a spit, the king of Sardinian cuisine. Cooked slowly over the embers of myrtle and lentisk wood for hours, basted with melted lard, it achieves an incredibly crispy skin and incredibly tender meat.
In Barbagia, porceddu is the dish of celebrations: baptisms, weddings, patron saint festivals.
Preparation
- 1
Prepare the suckling pig: clean it and salt it inside and out.
- 2
Thread it onto the spit and tie it securely.
- 3
Prepare the coals using aromatic oak wood.
- 4
Roast on the spit, turning slowly for 3 hours, basting with melted lard.
- 5
In the final 30 minutes, increase the heat for a crispy crust.
- 6
Let rest on a bed of fresh myrtle. Slice and serve.
Chef's Tips
Cooking must be very slow and the pig must turn constantly. Myrtle imparts the characteristic aroma. The crust should 'sing' (crackle) when ready.