Sardinia
Whole suckling pig roasted on a spit over an aromatic wood fire — the most celebrated preparation of Sardinian pastoral cuisine. The pig (3–5kg, under 6 weeks old) is rubbed with lard and myrtle, skewered on a hazel or myrtle spit and rotated over a slow fire of holm oak or olive wood for 3–4 hours. The finished pig is rested on a bed of myrtle branches that perfume the skin during the rest.
Milky, sweet fat under crackling skin perfumed with myrtle; the meat is tender and barely gamey; the myrtle rest is the final act that makes it unmistakably Sardinian
{"Source a true porceddu: a suckling pig under 6 weeks, fed exclusively on mother's milk — this determines the delicate, creamy quality of the fat","Rub the inside cavity generously with lard, garlic, myrtle leaves and fennel pollen before skewering","Maintain a consistent fire at 160–180°C — the pig must roast slowly; fast high heat burns the skin before the meat cooks","Rotate continuously; pause rotation causes burning on the side closest to the coals","Rest 20–30 minutes on fresh myrtle branches — the volatile oils of the myrtle transfer to the skin"}
{"Throw a handful of myrtle branches onto the coals in the last 10 minutes for a final smoke perfume","Salt only at the very end — salt draws moisture and prevents the skin from achieving full crispness","Serve with carta musica (thin Sardinian flatbread) and mirto liqueur as the traditional accompaniment"}
{"Too-hot fire — the skin chars before the meat cooks through; internal temperature must reach 75°C at the thickest point","Skipping the myrtle rest, which is where much of the distinctive Sardinian flavour comes from","Over-basting with fat — the skin becomes soggy instead of crackling"}
La Cucina Sarda — Pastorizia e Fuoco