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

Kobe beef

Barbecue

Beef steak fiorentina

Barbecue

Bbq sausage

Barbecue

Grilled ostrich

Barbecue

Grilled kid ribs

Barbecue

Grilled sausages

hometrustworld
Portaombrelli design Luca Perlini

Share your experence