Sardinian Roast Suckling Pig

Ingredients

• 2.5 kg Suckling pig
• 2 tbsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 1 large bunch Myrtle sprigs
• 3 sprigs Rosemary
• 4 leaves Bay leaves
• 2 tbsp Lard
• 250 ml White wine

Steps

1. Pat the pork dry.
2. With a sharp knife, score the skin in a close crosshatch without cutting into the meat.
3. Rub it all over with fine sea salt, pepper, and the crushed garlic so the seasoning settles into the cuts.
4. Line a large roasting tray with the myrtle and rosemary sprigs and the bay leaves to form an aromatic bed; lay the pork skin-side up on top and let it rest at room temperature for about 30 minutes.
5. Heat the oven to 160°C (320°F).
6. Brush the skin lightly with lard or olive oil, pour the white wine into the bottom of the tray, and roast slowly for about 2 hours and 30 minutes, basting every 30 minutes with the pan juices.
7. If the skin browns too fast, loosely tent it with foil; keep a little water or wine in the tray so the drippings never scorch and the meat stays moist.
8. Raise the oven to 220°C (430°F), remove any foil, and roast 20–30 minutes more until the skin blisters into a glassy, crackling crust, turning the tray once for even colour.
9. Take the pork out and let it rest, loosely covered, for 15 minutes so the juices redistribute before carving.
10. Carve into pieces along the natural joints, keeping a strip of crackling on each portion.
11. Arrange on a serving board over fresh myrtle leaves.
12. Serve hot, with the strained pan juices alongside.

Tips

• Authentic porceddu uses a milk-fed suckling pig of about 5–7 kg; for a home oven, ask your butcher for a quarter or half cut to fit your tray.
• Never prick the skin once it starts crackling — keeping it intact is what gives the glassy, shattering crust.
• If you can find dried myrtle berries, scatter a few on the embers or oven floor for an even deeper Sardinian aroma.