Su porcheddu
Su porcheddu is the emblematic dish of Barbagia, the culinary heart of Sardinia. A whole milk-fed suckling pig, slowly roasted on a bed of myrtle and lentisk branches, which infuse the meat with an unmistakable wild aroma. An ancestral recipe, expression of pastoral tradition and the noble simplicity of Sardinian cuisine.
Preparation
- 1
Clean the suckling pig by removing any remaining bristles and wash it thoroughly under cold running water. Dry it completely with paper towels.
- 2
Rub the suckling pig inside and out with coarse salt, black pepper, and a drizzle of olive oil. Tie the legs with kitchen twine to keep them close to the body.
- 3
Prepare the cooking bed: arrange the myrtle and lentisk branches on a rotisserie spit or sturdy grill, creating a fragrant bed.
- 4
Position the suckling pig on the aromatic bed, partially surrounded by branches. If using a spit, secure it firmly.
- 5
Cook slowly over moderate heat or in a fan-assisted oven at 160-180°C for approximately 2 hours, turning halfway through cooking to ensure even browning.
- 6
The skin should become crispy and golden, while the meat remains juicy. Check doneness by piercing the thigh: the juices should run clear.
- 7
Remove from heat and let rest for 10 minutes before carving. Serve hot in pieces, keeping the aromatic branches around it.
Chef's Tips
Su porcheddu is traditionally cooked outdoors over a wood fire, but a home oven yields excellent results. The final resting period is essential to keep the meat tender and succulent.