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porceddu

piglet roasted on an open fire

Perhaps the most famous Sardinian dish: piglets (and sometimes lambs) are on skewered of aromatic wood, roasted whole on an open fire of juniper and olive wood for four hours and frequently brushed with lard and myrtle branches for flavour; when finished it is wrapped in myrtle to rest before carving. Some recipes split the piglet before roasting. Doing it correctly requires experience and a certain knack.

Text © Dana Facaros and Michael Pauls

Image by Roberto Ventre