Porceddu Sardo al Mirto
Sardinia (Barbagia region)
Sardinia's emblematic whole-roasted suckling pig: a 3–5 week old piglet spit-roasted over myrtle and arbutus wood embers for 4–5 hours, then rested under a covering of fresh myrtle branches for 30 minutes post-roast. The myrtle resting is the defining step — the heat causes the volatile oils of the myrtle to perfume the skin and meat from the outside while the pig finishes cooking in residual heat. The result: crackling skin, moist internal meat, and a subtle Mediterranean herbal fragrance that is unique to Sardinia.