Porceddu Sardo

Porceddu Sardo is Sardinia’s celebrated roast suckling pig, a centerpiece of island gatherings. Cooked low and slow until the skin crackles, it is scented with myrtle when available, plus rosemary and garlic, then sliced for sharing.

Serves 8 · 30 min prep · 240 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 0.5g fiber

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Ingredients

• 6 lb suckling pig or pork roastMeat
• handful myrtle leaves if availableProduce
• as needed rosemary and garlicProduce
• generous saltSpices
• 2 tbsp olive oilPantry

Instructions

1. 1Season pork; stud with garlic and herbs.
2. 2Roast low and slow until skin crackles.
3. 3Rest; slice. Serve with pane carasau.