Porceddu

Sardinia, we grill his native pig

Known and practiced throughout Italy, the BBQ cooking of Sardinian pork follows strict rules, as long as you want to follow tradition.

First of all you need:

  • a 40/60 day suckling pig that must weigh between 6 and 10 kilograms
  • cooking must first be done vertically with a wooden spit
  • as soon as it starts to leak, turn it horizontally
  • cooking is indirect and lasts from 4 to 5 hours
  • long cooking takes place most of the time on the rib side
  • once the heat reaches the rind you have to turn it
  • in the last half hour the rind changes color and becomes crunchy
  • never add marinades, spices and salt

Serve with an excellent Cannonau!

porceddu sardo

Barbecue

Bbq sausage

Barbecue

Grilled ostrich

Barbecue

Pork chop

Barbecue

Grilled sausages

Barbecue

Grilled sausage

Barbecue

Beef steak fiorentina

Portaombrelli design Luca Perlini

PurplePrice

Portaombrelli design Luca Perlini

Attaccapanni equilibrio design Luca Perlini

PurplePrice

Attaccapanni equilibrio design Luca Perlini

Letto baldacchino design Luca Perlini

PurplePrice

Letto baldacchino design Luca Perlini

Tavolo cave design Luca Perlini

PurplePrice

Tavolo cave design Luca Perlini

Attaccapanni Bitta set design Luca Perlini

PurplePrice

Attaccapanni Bitta design Luca Perlini

Attaccapanni Bitta set design Luca Perlini

PurplePrice

Poltrona Ozio design Luca Perlini

hometrustworld
Portaombrelli design Luca Perlini

Share your experence