carraxiu

Su carraxiu Sardinia in is the ancestral method for slow cooking meat (usually a suckling pig stuffed in a sheep’s stomach, covered with herbs) in a pit, with embers on the bottom, and more shovelled in from another bonfire on top.

Although the invention of aluminium foil makes it easier than ever, it's no longer very common—although there are young Sards determined to keep the traditional alive. It's popular at festas in Sardinia.