Description
Sardinian Porceddu is a traditional dish from Sardinia that features whole roasted piglet, known for its crispy skin and tender meat, seasoned with aromatic herbs.
Ingredients
Scale
- 1 whole suckling pig
- 6 cloves garlic
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1/4 cup olive oil
Instructions
- Preheat your oven to 250°C (482°F).
- Clean the pig and dry the skin thoroughly.
- Mash garlic, rosemary, thyme, salt, and pepper into a paste.
- Rub the paste generously over the pig, including inside the cavity.
- Place the pig on a roasting spit.
- Roast the pig, basting with olive oil and white wine, until skin is crispy and meat is tender, about 4-5 hours.
- Let it rest for 30 minutes before carving and serving.
Notes
- For an authentic flavor, consider cooking over an open flame.
- Serve with traditional Sardinian sides like roasted potatoes or grilled vegetables.
- Adjust the herbs according to taste preferences.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg