Entree: Italy – Sardinia – Porceddu (Whole Sardinian spit‑roasted suckling pig seasoned with myrtle and coarse salt)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 4 hrs

Additional 20 min

Total 4 hrs 45 min

Ingredients

- 1 suckling pig, about 10–12 lb (4.5–5.5 kg), cleaned, gutted and trussed
- 1/2 cup (120 g) coarse sea salt
- 2 tbsp (30 ml) extra-virgin olive oil
- 8 cloves (about 24 g) garlic, crushed
- 1 tbsp (9 g) freshly ground black pepper
- 1 bunch (about 50 g) fresh myrtle (mirto) branches, plus extra for the fire or lining
- 6–8 sprigs fresh rosemary (about 10 g)
- 2 lemons, halved (for rubbing and serving)
- 1/4 cup (60 ml) dry white wine (optional, for basting)
- Olive oil for brushing, as needed
- Lemon wedges, for serving (no measurement)

Instructions

1. Preheat and prepare: If using a charcoal spit, build a steady bed of coals; if using an oven, preheat to 325°F (160°C) and set a roasting pan with a rack.
2. Season the pig: Pat the pig dry. Rub the exterior and cavity with the crushed garlic and olive oil, then rub generously with coarse sea salt and black pepper. Place a handful of myrtle branches and several rosemary sprigs inside the cavity.
3. Truss and secure: Close and truss the pig securely for even roasting. If using a spit, skewer and secure so the pig rotates evenly. If roasting in an oven, lay the pig on the rack breast-side up.
4. Roast slowly: Over coals, roast the pig 3–4 hours, maintaining steady heat and basting occasionally with white wine and olive oil; turn as needed for even color. In the oven, roast for about 3–4 hours or until internal temperature reaches 145–150°F (63–66°C) in the thickest part and the skin is deeply golden and crisp.
5. Crisp the skin: During the last 20–30 minutes, raise the heat or move pig closer to coals to blister and crisp the skin, brushing with olive oil and scattering additional myrtle branches near the heat to perfume the meat.
6. Rest and serve: Remove from heat and let rest 15–20 minutes. Carve and serve with lemon wedges and extra roasted myrtle if desired.