Suckling Pig

The roast suckling pig is one of the best known traditional dishes of Sardinian gastronomy, in Italy as well as abroad, and it is possible to be tasted everywhere in Sardinia. The taste varies and this depends on the weight (between 3,5 and 6,5 kg, the ideal weight is 4 kg), the provenience and the feeding.

The typical way of cooking the piglets is to pierce it with the spit, “su schironi”,and to roast it slowly over the embers turning it around continuously for about four hours in order to get a perfect homogenous cooked meat. The fire has to be fed rigorously with limbs of juniper, ‘lentisco’ or olive tree, as well as the droppings of lard from the pigskin, and the piglets becomes more and more golden and crisp.

Generally, the roast piglet is served bedded on myrtle leafs on a cork tray. The piglet’s meat must be eaten together with the crisp pigskin to catch the perfect taste of its delicacy.