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dom 19 aprile 14:37

Recipe

Porceddu arrosto

Slowly spit-roasted or oven-roasted suckling pig, crisp outside and meltingly tender inside: the quintessential Sardinian feast dish.

Main courses Sardegna

Prep 30min
Cook 180min
Total 210min
Serves 8
Difficulty hard
Recipe

Ingredients

Serves: 8

  • Suckling pig (5-8 kg) 1
  • Coarse salt q.b.
  • Myrtle rametti
  • Bay leaves 3 foglie
  • Rosemary un rametto
  • Lard 50 g
Recipe

Method

  1. The pig must be washed, patted dry and butterflied. Pat away any excess moisture with kitchen paper.

  2. Salt generously inside and out, and let it rest for 30 minutes.

  3. Preheat the fan oven to 160°C. Place the pig in a large tray skin-side up on a bed of myrtle sprigs and bay leaves.

  4. Rub the skin with melted lard. Bake for 2 hours 30 minutes, basting every 30 minutes with the pan juices.

  5. In the last 20 minutes raise to 220°C to crisp and golden the skin.

  6. Rest for 10 minutes, then quarter and serve on a bed of fresh myrtle leaves, without any condiment: the pig speaks for itself.