Porceddu
Sardinia · secondo · serves 10 · 300 min total · hard
Shepherds' feast meat across Sardinia, slow-cooked with myrtle, the wild herb of the island. Eaten outdoors with hands.
Ingredients
- 6000 g suckling pig
- 1 bunch myrtle branches
- 4 tbsp coarse sea salt
- 120 ml olive oil
- 80 g lard
Method
- Salt the pig inside and out. Stuff cavity with myrtle branches.
- Spit-roast over olive-wood fire for 3.5–4 hours (or oven-roast at 160°C for 4 hours, then crisp at 220°C for the last 20 minutes).
- Baste regularly with a mix of melted lard and olive oil.
- When skin is mahogany-brown and crackling, lift onto a bed of fresh myrtle to rest.
- Carve in irregular pieces, eat with hands.