In breve
The dish in short
- A whole milk-fed piglet, 30–45 days old, a carcass of 5 kg–9 kg.
- On a spit set upright before embers of olive or juniper wood, beside the fire and not over it, roasted slowly for 4–5 hours.
- Salted only halfway through, then basted with melted lard; the skin is never wetted or covered.
- Done when the skin is golden and crisp and the thickest part of the leg reads at least 63 °C.
- Rested on and under myrtle branches, then cut into pieces with a knife and served hot.
Il video, Sardinia (the whole island), Sardegna
Porceddu
The video: Sardinian suckling pig roasted on a spit by the fire
A whole milk-fed piglet set upright on a spit before embers of olive or juniper wood and roasted slowly for 4–5 hours, salted halfway and basted with melted lard until the skin is crisp: Sardinia's porceddu, whose piglet is on Italy's list of traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 53 min
- Cooking
- 4 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
