Porcheddu
Porcheddu is the roasted suckling pig par excellence of Gallura and Costa Smeralda, a true symbol of authentic Sardinian cuisine. Cooked slowly on a spit over myrtle wood, which imparts an unmistakable aroma, it is presented whole and crispy, with golden skin and tender meat. A dish that embodies the pastoral traditions of the island.
Preparation
- 1
Thoroughly clean the suckling pig under cold running water, drying it well with paper towels.
- 2
Season the inside and outside of the suckling pig generously with salt and black pepper.
- 3
Prepare the fire using myrtle wood, creating a steady flame that is not too intense.
- 4
Thread the suckling pig onto a sturdy spit, passing the spit lengthwise from the neck to the hind end.
- 5
Position the spit at a moderate distance from the fire, ensuring the heat reaches the entire surface evenly.
- 6
During cooking, regularly rotate the spit to guarantee even cooking and uniform crispiness of the skin.
- 7
Cook for approximately 1 hour and 30 minutes, until the skin is golden and crispy and the meat is fully cooked.
- 8
Transfer the suckling pig to a wooden cutting board and serve immediately while hot, accompanied by pane carasau.
Chef's Tips
Myrtle wood is essential for authentic flavor: if unavailable, use juniper wood instead. Check the internal doneness with a skewer – the juices should run clear.